Stracciatella cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chop the coffee beans. Melt butter in a pot. Mix flour, sugar, 1 packet of vanilla sugar and coffee beans in a bowl. Add hot butter all at once and knead with the dough hooks of the hand mixer. Let the crumble dough cool down for 10-15 minutes

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Put the dough into the form and press it evenly to a smooth base. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let the base cool down in the mould on a cake rack for 15-20 minutes, remove from the mould and let it cool down completely

3. 3

   Chop the chocolate, melt it over a warm water bath and let it cool down. Place crumbled cake base on a cake plate and place a cake ring around the base. Spread the cake base with orange marmalade. Whip the cream, 2 sachets of vanilla sugar and cream setting agent until stiff. Spread the cream on the cake base and smooth it down. Slowly pour the cooled chocolate over the cream, immediately fold in with a fork. Chill the cake for approx. 1 hour

4. 4

   Roughly chop the chocolate coating and melt over a warm water bath. Allow to cool slightly and spread as a thin layer on a marble board or the back of a baking tray. Allow to set in a cool place. Use a spatula to form rolls and chill briefly. Place chocolate rolls on the cake and refrigerate until serving. Dust with cocoa as desired

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
350 kcal

CARBS
28 g

FATS
25 g

PROTEINS
3 g