{"id":18714,"date":"2026-02-24T19:55:30","date_gmt":"2026-02-24T17:55:30","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=18714"},"modified":"2026-02-24T19:55:30","modified_gmt":"2026-02-24T17:55:30","slug":"spaghetti-cake-with-strawberries","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=18714","title":{"rendered":"Spaghetti cake with strawberries"},"content":{"rendered":"\n

This might sound like a wild “April Fools” dish, but Spaghetti Cake (Spaghettikuchen)<\/strong> is a beloved German dessert classic!<\/p>\n\n\n\n

The “spaghetti” isn’t actually pasta\u2014it\u2019s vanilla-flavored dough or cream<\/strong> pressed through a potato ricer to look like noodles, topped with a “tomato sauce” made of fresh strawberries<\/strong>. It\u2019s a showstopper for parties and incredibly fun to make.<\/p>\n\n\n\n

\n\n\n\n

\ud83c\udf53 The “Spaghetti & Meatballs” Strawberry Cake<\/h2>\n\n\n\n

1. The “Plate” (The Base)<\/h3>\n\n\n\n
    \n
  • 3<\/strong> Eggs<\/li>\n\n\n\n
  • \u00bd cup (100g)<\/strong> Sugar<\/li>\n\n\n\n
  • 1 cup (125g)<\/strong> Flour<\/li>\n\n\n\n
  • 1 tsp<\/strong> Baking powder<\/li>\n\n\n\n
  • 2 tbsp<\/strong> Warm water<\/li>\n<\/ul>\n\n\n\n

    Instructions:<\/strong> Whisk eggs and sugar until very pale and thick (about 5 mins). Fold in flour and baking powder. Bake in a round springform pan at 180\u00b0C (350\u00b0F)<\/strong> for 20 minutes<\/strong>. Let it cool completely.<\/p>\n\n\n\n

    \n\n\n\n

    2. The “Noodles” (The Fun Part)<\/h3>\n\n\n\n

    You have two options here:<\/p>\n\n\n\n

      \n
    • The Cream Version (Light):<\/strong> Whip 2 cups heavy cream<\/strong> with sugar and vanilla until very stiff.<\/li>\n\n\n\n
    • The Buttercream Version (Stable):<\/strong> Beat 250g butter<\/strong> with 1 cup powdered sugar<\/strong> and 200g cream cheese<\/strong>.<\/li>\n<\/ul>\n\n\n\n

      The Technique:<\/strong> Put your cream mixture into a potato ricer<\/strong> or a piping bag with a tiny round tip. Squeeze long “strands” onto the cake base in a messy pile to look like a mountain of spaghetti.<\/p>\n\n\n\n

      \n\n\n\n

      3. The “Tomato Sauce” & “Parmesan”<\/h3>\n\n\n\n
        \n
      • The Sauce:<\/strong> Blend 2 cups of fresh strawberries<\/strong> with 1 tbsp powdered sugar<\/strong> until smooth. Pour this “marinara” over the center of your spaghetti.<\/li>\n\n\n\n
      • The Parmesan:<\/strong> Grate white chocolate<\/strong> over the top to look like cheese.<\/li>\n\n\n\n
      • The Meatballs:<\/strong> Place a few whole strawberries<\/strong> or Ferrero Rocher chocolates<\/strong> on top as the “meatballs.”<\/li>\n<\/ul>\n\n\n\n
        \n\n\n\n

        \ud83d\udca1 Why Everyone Loves This<\/h3>\n\n\n\n
          \n
        • The Illusion:<\/strong> It looks exactly like a savory dinner but tastes like a delicate strawberry shortcake.<\/li>\n\n\n\n
        • Texture:<\/strong> The “noodles” created by the potato ricer have a much lighter, airier mouthfeel than a standard layer of frosting.<\/li>\n<\/ul>\n\n\n\n
          \n\n\n\n

          \ud83d\udc75 Grandma\u2019s “Speedy” Hacks<\/h3>\n\n\n\n
            \n
          • The Store-Bought Base:<\/strong> Use a pre-made sponge cake base (Tortanboden) to save 30 minutes.<\/li>\n\n\n\n
          • The “Noodle” Shortcut:<\/strong> If you don’t have a potato ricer, just use a Ziploc bag<\/strong> and snip a tiny corner off. It takes a bit longer, but the “noodle” effect is the same!<\/li>\n<\/ul>\n\n\n\n
            \n\n\n\n

            \ud83e\udd67 Pro Tip for “Noodle” Success<\/h3>\n\n\n\n

            If using whipped cream for the noodles, make sure the cream is ice cold<\/strong> and the cake base is completely cool<\/strong>. If the cake is even slightly warm, your “spaghetti” will melt into a puddle of “alfredo sauce”!<\/p>\n","protected":false},"excerpt":{"rendered":"

            This might sound like a wild “April Fools” dish, but Spaghetti Cake (Spaghettikuchen) is a beloved German dessert classic! The “spaghetti” isn’t actually pasta\u2014it\u2019s vanilla-flavored dough or cream pressed through […]<\/p>\n","protected":false},"author":2,"featured_media":18715,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18714","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18714"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18714\/revisions"}],"predecessor-version":[{"id":18716,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18714\/revisions\/18716"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18715"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}