Strawberry and sour cream cake

Name: Strawberry and sour cream cake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 175 g Butter or margarine; 275 g Sugar; 1 pinch Salt; 7-10 Tbsp grated rind of 1 untreated lemon; 3 Eggs (size M); 250 g Flour; 2 TEASPOONS Baking Powder; 5 TABLESPOONS Milk; 10 sheets white gelatine; 300 g frozen strawberries; 500 g Whipped cream; 3 packages Vanillin sugar; 250 g Sour cream (24 % fat); 125 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp red and yellow food colouring; 7-10 Tbsp small sugar flowers; 7-10 Tbsp ground pistachio kernels and mint; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 12

175 g Butter or margarine
275 g Sugar
1 pinch Salt
7-10 Tbsp grated rind of 1 untreated lemon
3 Eggs (size M)
250 g Flour
2 TEASPOONS Baking Powder
5 TABLESPOONS Milk
10 sheets white gelatine
300 g frozen strawberries
500 g Whipped cream
3 packages Vanillin sugar
250 g Sour cream (24 % fat)
125 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp red and yellow food colouring
7-10 Tbsp small sugar flowers
7-10 Tbsp ground pistachio kernels and mint
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the fat and 175 g sugar until fluffy. Season with salt and lemon peel. Stir in eggs one after the other. Mix flour and baking powder. Alternately stir in with the milk. Pour the dough into a greased and breadcrumbed springform pan (26 cm Ø). Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.
2
Then let it cool slightly, remove from the tin and let it cool down completely. Cut off a thin lid. Cover the base with a springform pan rim. For the cream, soak 6 and 4 sheets of gelatine in cold water respectively. Heat strawberries and 100 g sugar and puree. Squeeze 4 sheets of gelatine and stir into the still lukewarm strawberry puree. Whip 250 g cream and 2 packets of vanilla sugar until stiff. Mix with sour cream. Squeeze 6 sheets of gelatine, dissolve lukewarm and stir in. Pour cream and puree alternately onto the base in larger portions. Then pull through several times with a fork. Chill the cake for about 2 hours. In the meantime, cut out flowers from the cut-off base. Stir icing sugar and lemon juice until smooth.
3
Squeeze 6 sheets of gelatine, dissolve lukewarm and stir in. Pour cream and puree alternately onto the base in larger portions. Then pull through several times with a fork. Chill the cake for about 2 hours. In the meantime, cut out flowers from the cut-off base. Stir icing sugar and lemon juice until smooth. Colour as desired. Carefully brush the flowers with the icing and allow to dry. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the edge of the springform pan. Spread the cream on top. Decorate with prepared flowers and small sugar blossoms. Serve decorated as desired with ground pistachios and mint. Makes approx. 12 pieces
4
Carefully brush the flowers with the icing and allow to dry. Whip 250 g cream and 1 packet of vanilla sugar until stiff. Remove the cake from the edge of the springform pan. Spread the cream on top. Decorate with prepared flowers and small sugar blossoms. Serve decorated as desired with ground pistachios and mint. Makes approx. 12 pieces
5
waiting time approx. 2 hours