Fürst Pückler cuts
easy
60 mins
60 mins
Ingredients
- 6 Eggs (size M)
- 7-10 Tbsp Salt
- 150 g + 2 tablespoons sugar
- 150 g Flour
- 2 TABLESPOONS Cocoa powder
- 2 TEASPOONS Baking Powder
- 500 ml Milk
- 1 package Pudding powder "Vanilla Flavor"
- 1 package Bourbon vanilla sugar
- 5 sheets Gelatine
- 400 g Whipped cream
- 1.25 kg Strawberries
- 1/2 glass (approx. 110 g) Strawberry Jelly
- baking paper
- 7-10 Tbsp Cling film
Directions
- 1
Separate eggs. Beat the egg whites, 5 tablespoons of water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 150 g of sugar. Stir in the egg yolks. Mix flour, cocoa and baking powder, sieve onto the egg mixture, fold in
- 2
Spread the sponge on a greased pan of the oven (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 10 minutes, remove from the oven, let cool on a cake rack
- 3
Mix 6 tablespoons of milk with pudding powder and 2 tablespoons of sugar. Bring the remaining milk and vanilla sugar to the boil in a saucepan, add the pudding powder while stirring. Bring to the boil briefly, remove from the heat. Put the pudding in a bowl, cover with foil, let it cool down for about 2 hours
- 4
Surround the sponge cake with a cake frame. Soak the gelatine in cold water. Whip cream until stiff. Squeeze the gelatine, dissolve and stir in approx. 1 tbsp. of whipped cream. Then stir into the remaining cream. Stir the cold pudding briefly with the whisks of the hand mixer. Stir in 2 portions of cream. Spread the vanilla cream on the sponge cake. Wash, clean and halve the strawberries. Cover cake with strawberries. Heat the jelly in a pot, spread on the strawberries, refrigerate for 3-4 hours
- 5
waiting time approx. 4 hours
Nutrition Facts
210 kcal
24 g
10 g
5 g
More Delicious Recipes
