Little Red Riding Hood cake

Name: Little Red Riding Hood cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 2 Eggs (size M); 80 g Sugar; 25 g Flour; 25 g Cornstarch; 15 g Cocoa powder; 1/2 TEASPOON Baking Powder; 5 sheets Gelatine; 700 g Strawberries; 250 g Mascarpone; 1 package Vanillin sugar; 175 g Low-fat curd; 200 g Whipped cream; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

2 Eggs (size M)
80 g Sugar
25 g Flour
25 g Cornstarch
15 g Cocoa powder
1/2 TEASPOON Baking Powder
5 sheets Gelatine
700 g Strawberries
250 g Mascarpone
1 package Vanillin sugar
175 g Low-fat curd
200 g Whipped cream
7-10 Tbsp Grease

Directions

1
Beat the eggs, 1 tbsp. cold water and 30 g sugar with the whisk of the hand mixer for approx. 5 minutes until thick and creamy. Mix flour, starch, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Grease the bottom of a springform pan (20 cm Ø). Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.
2
Take out the sponge cake, remove from the edge and let it cool down. Soak gelatine in cold water. Wash, clean and puree 100 g strawberries. Wash, clean and mash 200 g strawberries and cut into small cubes. Stir mascarpone, vanillin sugar and 50 g sugar until smooth. Add curd cheese and strawberry puree. Dissolve squeezed gelatine. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel. Whip cream until stiff and fold into the cream. Fold in the strawberry cubes.
3
Dissolve squeezed gelatine. Stir in 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 10 minutes until it starts to gel. Whip cream until stiff and fold into the cream. Fold in the strawberry cubes. Remove the sponge cake from the cake base and place on a cake pallet or plate. Cover the base with a cake ring. Spread the cream on top and smooth it down. Chill the cake for about 30 minutes. Wash and clean the remaining strawberries and place them tightly on the cake, pressing them lightly into the cream. Chill the cake for another 4 hours.
4
Remove the sponge cake from the cake base and place on a cake pallet or plate. Cover the base with a cake ring. Spread the cream on top and smooth it down. Chill the cake for about 30 minutes. Wash and clean the remaining strawberries and place them tightly on the cake, pressing them lightly into the cream. Chill the cake for another 4 hours.
5
waiting time approx. 4 1/2 hours