Easter cake with egg liqueur cream and strawberries

Name: Easter cake with egg liqueur cream and strawberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 3 Eggs (size M); 200 g + 2 tablespoons sugar; 50 g Flour; 50 g Cornstarch; 1 1/2 TSP. Baking Powder; 5 sheets red gelatine; 250 g Mascarpone (Italian cream cheese); 250 g Low-fat curd; 5 TABLESPOONS Egg liqueur; 2 packages Vanillin sugar; 500 g Strawberries; 500 g Whipped cream; 3 TABLESPOONS Strawberry jam; 1 package red glaze; 7-10 Tbsp Possibly sugar eggs and icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Piping bag with star nozzle

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

3 Eggs (size M)
200 g + 2 tablespoons sugar
50 g Flour
50 g Cornstarch
1 1/2 TSP. Baking Powder
5 sheets red gelatine
250 g Mascarpone (Italian cream cheese)
250 g Low-fat curd
5 TABLESPOONS Egg liqueur
2 packages Vanillin sugar
500 g Strawberries
500 g Whipped cream
3 TABLESPOONS Strawberry jam
1 package red glaze
7-10 Tbsp Possibly sugar eggs and icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Piping bag with star nozzle

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water until stiff and finally add 125 g of sugar. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in carefully. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 25-30 minutes.
2
Take the sponge out of the oven and let it cool down on a cake rack. Remove the base from the tin and cut through horizontally once. Cover the bottom base with a cake ring. Soak the gelatine. Mix mascarpone, quark, advocaat, 75 g sugar and 1 packet of vanilla sugar. Wash, clean and puree 250 g strawberries. Squeeze the gelatine, dissolve and stir into the strawberry puree drop by drop. Gradually stir the strawberry puree into the mascarpone mixture. Whip 250 g cream until stiff and fold into the mascarpone mixture. Spread the strawberry jam evenly on the base. Add 2/3 of the strawberry mixture and smooth it down. Place the second cake base on top and add the rest of the cream and also smooth it down. Chill the cake for 3-4 hours. Wash, clean and halve 250 g strawberries.
3
Whip 250 g cream until stiff and fold into the mascarpone mixture. Spread the strawberry jam evenly on the base. Add 2/3 of the strawberry mixture and smooth it down. Place the second cake base on top and add the rest of the cream and also smooth it down. Chill the cake for 3-4 hours. Wash, clean and halve 250 g strawberries. Mix the cake glaze, 2 tablespoons of sugar and 250 ml water and bring to the boil. Cover the middle of the cake with a generous amount of strawberries. Drizzle the cake glaze on top. Whip 250 g cream until stiff. At the same time pour in 1 sachet of vanilla sugar. Spread 2/3 of the cream on the edge of the cake until cloudy. Pour the rest of the whipped cream into a piping bag with a star-shaped spout and squirt tuffs around the strawberries. Decorate with sugar eggs if desired and dust with icing sugar
4
Cover the middle of the cake with a generous amount of strawberries. Drizzle the cake glaze on top. Whip 250 g cream until stiff. At the same time pour in 1 sachet of vanilla sugar. Spread 2/3 of the cream on the edge of the cake until cloudy. Pour the rest of the whipped cream into a piping bag with a star-shaped spout and squirt tuffs around the strawberries. Decorate with sugar eggs if desired and dust with icing sugar
5
waiting time approx. 4 1/2 hours