Strawberry and marzipan cake Lübeck style

Name: Strawberry and marzipan cake Lübeck style
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 225 g Sugar; 4 packages Vanillin sugar; 1 pinch Salt; 75 g Flour; 50 g Cornstarch; 2 TEASPOONS Baking Powder; 75 g ground almonds without skin; 10 sheets white gelatine; 1.6 kg Strawberries (small to medium size); 450 g Whipped cream; 1 glass (340 g) Strawberry jam; 300 g Marzipan raw mass; 60 g Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

4 Eggs (size M)
225 g Sugar
4 packages Vanillin sugar
1 pinch Salt
75 g Flour
50 g Cornstarch
2 TEASPOONS Baking Powder
75 g ground almonds without skin
10 sheets white gelatine
1.6 kg Strawberries (small to medium size)
450 g Whipped cream
1 glass (340 g) Strawberry jam
300 g Marzipan raw mass
60 g Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisk of the hand mixer until stiff, finally adding 100 g sugar, 1 packet of vanilla sugar and salt. Add egg yolks one after the other and fold in. Mix flour, starch and baking powder, spread on the egg yolks
2
Grease the bottom of a springform pan (26 cm Ø), dust with flour and smooth down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let the sponge cake cool down in the tin on a cake rack for at least 3 hours
3
Soak gelatine in cold water. Put 8 beautiful strawberries aside. Wash the remaining strawberries, drain well and clean them. Puree 750 g strawberries, 125 g sugar and 2 packets of vanillin sugar. Squeeze the gelatine and dissolve. Stir 2-3 tbsp strawberry puree into the gelatine, then stir the gelatine mixture into the strawberry puree and chill for 20-30 minutes
4
Whip 250 g cream until stiff. Pass the strawberry jam through a sieve (or remove the thick pieces of fruit). Weigh 300 g jam. Remove the sponge cake base from the springform pan and cut through horizontally twice. Place a cake ring around the lower cake base and spread half of the jam on the base. Halve the remaining cleaned strawberries and place them on the strawberry base with the cut surface facing down. When the strawberry puree begins to gel, carefully stir in the cream. Spread about 1/3 of the cream on the strawberries and cover with the second sponge cake base. Spread the second cake base with jam like the first one, cover with strawberries and spread with 1/3 of the strawberry cream. Chill the cake for 20-30 minutes. Do not chill the rest of the strawberry cream
5
Remove the cake from the cake ring with a knife. If necessary, stir the rest of the cream briefly and spread it all around the cake. Chill the cake for about 2 hours
6
Knead marzipan and icing sugar. Dust the work surface with icing sugar and form a roll of marzipan approx. 75 cm long. Roll out the roll to a 9-10 cm wide strip. Cut one long side straight for the bottom edge of the cake. Roll up the strips from a short side and unroll them again at the edge of the cake. Press the marzipan down well and press the top edge with your fingertips to form slight waves. Whip 200 g cream and 1 packet of vanilla sugar until stiff. Put the cream in a piping bag with a large star-shaped spout. Decorate the cake with 16 cream tuffs. Wash 8 strawberries, drain well, clean and cut in half. Decorate each cream tuff with half a strawberry. Keep cool until serving
7
waiting time approx. 4 1/2 hours