Cream cake à la Prince Pückler

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Stir in sugar. Add egg yolks one after the other and stir in well, too. Mix flour, cornstarch, baking powder and cocoa and sieve onto the egg yolk mixture.

2. 2

   Carefully fold in. Grease the bottom of a springform pan (24 cm Ø). Pour in the dough, smooth it down and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Remove the sponge cake from the tin and let it cool down on a cake rack.

3. 3

   In the meantime, let the strawberries thaw at room temperature for 1 1/2 - 2 hours. Put 1 strawberry back into the freezer for decoration. Soak the gelatine in cold water. Place a cake ring or the edge of a springform pan around the sponge cake base.

4. 4

   Cut the vanilla pod lengthwise and scrape out the pulp. Whip 2 cups of cream and vanilla pulp until stiff. Add 2 tablespoons of sugar. Squeeze 4 sheets of gelatine, dissolve and stir into the vanilla cream.

5. 5

   Spread evenly on the sponge cake and refrigerate for about 30 minutes. In the meantime, puree strawberries, lemon juice and 4 tablespoons of sugar. Remove approx. 2 tablespoons of strawberry puree and set aside for decoration.

6. 6

   Squeeze out the remaining gelatine, dissolve and stir into the strawberry puree. Chill briefly until it begins to thicken. In the meantime, whip the remaining cream and sugar until stiff. Fold into the strawberry puree and spread on the vanilla cream.

7. 7

   Put the cake in a cool place for about 2 hours. To decorate, whip cream and sugar until stiff and fill into a piping bag with a star-shaped spout. Remove the cake from the cake ring and lift onto a cake plate. Spray the cream tuffs onto the cake.

8. 8

   Cut the chocolate wafers in half and place them in the tuffs. Decorate the tuffs with the strawberry, mint leaves and strawberry puree before serving. Makes about 16 pieces.