Ingredients

For the cake

• 4 eggs
• 250 gr all purpose flour
• 240 gr unsalted Lurpak® butter, at room temperature
• 240 gr brown sugar
• 20 ml red confectionery colouring
• 2 sharp tbsps cocoa powder

For the icing

• 200 gr  Arla® cream cheese
• 600 gr powdered sugar
• 100 gr unsalted Lurpak® butter, at room temperature
• 200 gr strawberries

Directions

For the cake

Beat the egg and butter until integrated and fluffy. Add all the eggs and beat until incorporated into the mixture. Add the flour and the cocoa powder by sieving them into the mixture and carefully stir. Add the red colouring and stir until you have a homogenous mixture.

Grease three baking dishes, 20 cm diameter each. Pour the mixture in each dish and bake in the oven at 180C for 25 minutes. Pierce the cakes with a knife and if it’s coming out clean, the cakes are ready. Place the cakes on a clean surface and let them cool completely.

For the icing

Add Lurpak® butter and powdered sugar in a bowl and lightly beat until you have a homogenous mixture. Add the soft cheese and beat until you have a soft and creamy mixture. Cover the bowl with a transparent membrane and put it in the fridge to get cold.

For the finish

On each cake, spread layers of icing and put each cake on top of the other. Add a generous spoonful of icing on the surface and with a spatula spread it on the sides until all of the cake is covered in icing.