Prince Pückler cake

Name: Prince Pückler cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 150 g Butter; 200 g Ice cream waffles; 1 kg Low-fat curd; 500 g Mascarpone; 125 g Sugar; 300 g Whipped cream; 6 sheets Gelatine; 350 g Strawberries; 100 g Dark chocolate; 1 TABLESPOON Cocoa powder; 7-10 Tbsp some waffle-chocolate rolls; 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

150 g Butter
200 g Ice cream waffles
1 kg Low-fat curd
500 g Mascarpone
125 g Sugar
300 g Whipped cream
6 sheets Gelatine
350 g Strawberries
100 g Dark chocolate
1 TABLESPOON Cocoa powder
7-10 Tbsp some waffle-chocolate rolls
7-10 Tbsp Oil

Directions

1
Melt butter in a pot. Finely crumble ice cream wafers in the universal chopper. Mix the crumbs with the butter. Lightly coat the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture over it and press it to a flat bottom. Chill for about 30 minutes. Stir the low-fat curd, mascarpone and sugar until smooth. Divide the cream into three.
2
Whip 150 g cream until stiff, chill. Soak gelatine in cold water. Clean, wash and finely puree 250 g strawberries. Stir strawberries under 1/3 of the cream. Squeeze 3 sheets of gelatine, dissolve and stir into the strawberry cream. Stir in 1/3 of the cream. Pour the cream onto the base and spread it out loosely. Chill for 30 minutes. Squeeze 2 sheets of gelatine, dissolve and stir into part of the cream. Fold in 1/3 of the cream. Spread loosely on the strawberry cream and chill for 15 minutes. Chop the chocolate and melt carefully over a warm water bath. Stir the chocolate and cocoa into the third part of the cream. Squeeze 1 sheet of gelatine, dissolve and stir into the cream. Fold in the remaining cream.
3
Squeeze 2 sheets of gelatine, dissolve and stir into part of the cream. Fold in 1/3 of the cream. Spread loosely on the strawberry cream and chill for 15 minutes. Chop the chocolate and melt carefully over a warm water bath. Stir the chocolate and cocoa into the third part of the cream. Squeeze 1 sheet of gelatine, dissolve and stir into the cream. Fold in the remaining cream. Pour into the mould and spread loosely. Chill for at least 2 hours. Wash and halve 100 g strawberries. Halve the wafer rolls. Whip 150 g cream until stiff. Remove the cake from the tin. Use a tablespoon to put the cream as a blob on the cake. Decorate the cake with strawberries and wafer rolls
4
Pour into the mould and spread loosely. Chill for at least 2 hours. Wash and halve 100 g strawberries. Halve the wafer rolls. Whip 150 g cream until stiff. Remove the cake from the tin. Use a tablespoon to put the cream as a blob on the cake. Decorate the cake with strawberries and wafer rolls