Dome cake \"Fürst Pückler\"

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Defrost the strawberries. Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 75 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down

2. 2

   Mix the mascarpone, quark, 1 packet of vanillin sugar and 100 g sugar, cut into three. Soak 2 sheets of gelatine in cold water. Chop the nougat, melt in a hot water bath, cool slightly. Stir under 1/3 quark cream. Squeeze the gelatine, dissolve over a mild heat. Spoon nougat cream

3. 3

   stir in. Whip 400 g cream until stiff, cut into thirds. Fold 1/3 cream into the nougat cream

4. 4

   Cut the sponge cake so that there is 1 thin base at the top and 1 thick base at the bottom. Form the edge of the mould around the thick

5. 5

   Close the floor. Spread nougat cream on top. Chill for about 45 minutes.

6. 6

   Soak 5 leaves of gelatine. Puree strawberries and 50 g sugar. Stir under 1/3 curd cream. Squeeze the gelatine, dissolve. Stir in strawberry cream by the spoonful. Chill until it starts to gel. Fold in 1/3 cream. Spread on the nougat cream like a dome. Chill for about 1 1/4 hours.

7. 7

   Soak 2 sheets of gelatine in cold water. Stir 1 sachet of vanillin sugar into the remaining quark cream. Squeeze the gelatine, dissolve. Stir in the rest of the quark cream by the spoonful. Fold in the rest of the cream. Spread on the strawberry cream. Press the thin base on top of the strawberry cream. Chill for about 3 hours.

8. 8

   Whip 350 g cream and 1 packet of vanilla sugar until stiff. Spread the cake with cream and decorate

Nutrition Facts

KCAL
480 kcal

CARBS
30 g

FATS
34 g

PROTEINS
10 g