Midsummer: strawberry cake

Name: Midsummer: strawberry cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 Eggs (size M); 1 pinch Salt; 125 g Sugar; 1 package Vanillin sugar; 100 g Flour; 1 TEASPOON Baking Powder; 500 g small strawberries; 12 sheets Gelatine; 750 g Whole milk yoghurt; 7-10 Tbsp pulp of 1 vanilla pod; 500 g Whipped cream; 2 TABLESPOONS flaked almonds; 5 Brittle pralines with chocolate coating; 3 TABLESPOONS Strawberry Fruit Spread; 1 TABLESPOON Icing sugar; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

2 Eggs (size M)
1 pinch Salt
125 g Sugar
1 package Vanillin sugar
100 g Flour
1 TEASPOON Baking Powder
500 g small strawberries
12 sheets Gelatine
750 g Whole milk yoghurt
7-10 Tbsp pulp of 1 vanilla pod
500 g Whipped cream
2 TABLESPOONS flaked almonds
5 Brittle pralines with chocolate coating
3 TABLESPOONS Strawberry Fruit Spread
1 TABLESPOON Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add salt, 50 g sugar and vanillin sugar. Add egg yolks and stir in. Mix flour and baking powder. Sieve onto the egg mixture and fold in carefully.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down.
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove from the oven, let it cool down and remove from the pan. Place a cake ring around the base.
4
Wash, clean and halve the strawberries. Soak gelatine in cold water. Mix yoghurt, 75 g sugar and vanilla pulp. Squeeze gelatine well, dissolve. Stir a little cream into the gelatine, then stir everything into the rest of the cream.
5
Cool until the cream begins to gel. Whip cream until stiff and fold in.
6
Spread the cream on the floor and smooth it down. Spread the strawberries on top, leaving an approx. 1 cm wide edge. Chill the cake for about 4 hours.
7
Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Chop Daimbonbons. Warm up the fruit spread a little and stir until smooth.
8
Remove the cake from the cake ring. Spread the fruit spread on the strawberries. Sprinkle the cake with almonds and brittle pieces. Serve dusted with icing sugar.