Erdbeer Torte (Strawberry Cake) part 2

This yummy Erdbeer Torte is a staple in Germany, but the strawberry topping is harder to make here in the US without the thickening packets that they have in Germany.  So I can't guarantee that the topping will turn out.  Sad... but here is what the recipe says, and you could very well experiment with adding some unflavored gelatin with the cornstarch for some cake success.

Take the cake out of the oven, turn over to a cake plate and let it cool off for an hour.  Meanwhile, wash the strawberries, hull them, and place in a bowl.  Sprinkle 1/2 cup of sugar over them. After about an hour, drain the reserved strawberry juice that were naturally extracted from the strawberries. Place the strawberries on the cake starting from the middle and working outward.  (We cut our strawberries in half).

Mix 1/3 cup sugar, drained strawberry juice (add water or juice, e.g. cranberry to make 1 cup), and bring to a boil.  Make a thickening paste with 3 teaspoons cornstarch and 2 T water (here is where you would add a bit of gelatin as well) and add to the boiling strawberry juice.  Stir constantly until thickened.  Boil for one minute longer and take off heat.  (You can add food coloring as well, but we never do).

Spoon the thickened strawberry juice over the strawberries on the cake.  Again start in the middle and quickly work your way to the edges, covering all the fruit.  The picture shows Thomas quickly spreading the juice; he says that it thickens quickly and the amount just barely covers the cake.  Refrigerate for at least 1/2-1 hour before serving.
You can also use any other kind of fruit.  Last year for my birthday we used raspberries!

Garnish with whipped topping.  Enjoy this beautiful, simple, delicious cake!