Panna cotta cake with strawberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash, clean and dice the strawberries. Sprinkle with 2 tablespoons of sugar. Chop chocolate for the dough. Heat butter and melt chocolate in it. Beat the eggs and 120 g sugar with the whisk of the hand mixer until frothy. Stir in the chocolate mixture.

2. 2

   Mix flour and baking powder and fold in. Fill the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Let it cool down and cut in half horizontally. For the filling, soak gelatine in cold water. Heat the milk, lemon peel, vanillin sugar and 100 g sugar until the sugar has dissolved. Squeeze the gelatine, dissolve in the warm milk and chill. Whip 300 g cream with the whisks of the hand mixer until creamy. Pour milk through a sieve. Add strawberries, except for something to decorate, and fold in. Place the cake ring firmly around the bottom cake base. Spread half of the cream on the cake base.

3. 3

   Whip 300 g cream with the whisks of the hand mixer until creamy. Pour milk through a sieve. Add strawberries, except for something to decorate, and fold in. Place the cake ring firmly around the bottom cake base. Spread half of the cream on the cake base. Place the second cake base on top, add the rest of the cream and chill for at least 4 hours. Remove the cake from the ring. Whip the rest of the cream until stiff, fill into a piping bag with perforated spout and decorate the cake with cream tuffs and the rest of the strawberries

4. 4

   4 1/2 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
38 g

FATS
23 g

PROTEINS
6 g