Fürst Pückler cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Place the strawberries in a sieve and defrost over a bowl. Grease a ring cake tin (2 litres capacity) and sprinkle with flour. Cut the fat into pieces. Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in eggs one by one. Mix flour and baking powder and stir in.

2. 2

   Divide the dough into thirds. Stir 5 tablespoons of milk and cocoa into 1/3 of the dough. Fill the chocolate dough into the ring cake tin and brush the edges of the tin slightly upwards. Lightly squeeze and puree the defrosted strawberries. Use the defrosted stock later for the icing. Stir the strawberry puree into 1/3 of the dough and spread it on the chocolate dough. Stir 5 tablespoons of milk and vanilla flavouring into the last third and place in the mould. Marble the dough with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven, turn out onto a cake rack after about 15 minutes and let it cool down. As soon as the cake is cold, sift icing sugar into a bowl. Add the egg whites and mix to a thick icing. Take off about 1 teaspoon of mixture and fill into a small piping bag.

3. 3

   Marble the dough with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-65 minutes. Take the cake out of the oven, turn out onto a cake rack after about 15 minutes and let it cool down. As soon as the cake is cold, sift icing sugar into a bowl. Add the egg whites and mix to a thick icing. Take off about 1 teaspoon of mixture and fill into a small piping bag. Cover the surface of the remaining icing with cling film. Cut off a small corner of the piping bag. Spray flowers of different sizes onto a piece of baking paper and let it dry. Pour the strawberry stock into the bowl to make a glaze. Add some lemon juice if the icing is too thick. Partially cover the cake with the icing and let it dry for about 45 minutes. Decorate the cake with the sugar flowers

4. 4

   Cut off a small corner of the piping bag. Spray flowers of different sizes onto a piece of baking paper and let it dry. Pour the strawberry stock into the bowl to make a glaze. Add some lemon juice if the icing is too thick. Partially cover the cake with the icing and let it dry for about 45 minutes. Decorate the cake with the sugar flowers

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
41 g

FATS
15 g

PROTEINS
5 g