Little Red Riding Hood cake with puree

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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 the flour, starch, cocoa and baking powder, sieve onto the egg foam mixture and carefully fold in. Grease the bottom of a springform pan (20 cm Ø). Pour in the dough and smooth it down. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Take out the sponge cake, remove from the edge and let it cool down.

2. 2

   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, 1 packet of 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 the 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.

3. 3

   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 the 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 400 g strawberries and place them tightly on the cake, pressing them lightly into the cream. Chill the cake for another 4 hours. Wash and clean the remaining strawberries. Puree the strawberries, 1 tablespoon of sugar and 1 packet of vanillin sugar. Spread the strawberry puree between the strawberries before serving

4. 4

   Chill the cake for about 30 minutes. Wash and clean 400 g strawberries and place them tightly on the cake, pressing them lightly into the cream. Chill the cake for another 4 hours. Wash and clean the remaining strawberries. Puree the strawberries, 1 tablespoon of sugar and 1 packet of vanillin sugar. Spread the strawberry puree between the strawberries before serving

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
19 g

FATS
16 g

PROTEINS
6 g