Strawberry and vanilla cake

Name: Strawberry and vanilla cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 12-13 sheets Gelatine; 950 g Strawberries; 1 Organic Orange; 1 package Vanillin sugar; 50 g Strawberry Jam; 20 g Sugar; 200 g Dark chocolate; 100 g Cornflakes; 50 g Almond slivers; 250 g Schmand; 500 g Vanilla Yoghurt; 5-6 Tbsp Vanilla sauce; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

12-13 sheets Gelatine
950 g Strawberries
1 Organic Orange
1 package Vanillin sugar
50 g Strawberry Jam
20 g Sugar
200 g Dark chocolate
100 g Cornflakes
50 g Almond slivers
250 g Schmand
500 g Vanilla Yoghurt
5-6 Tbsp Vanilla sauce
baking paper

Directions

1
Soak 7 leaves of gelatine in cold water. Wash and clean the strawberries and cut them into pieces, except for about 150 g for decoration. Wash the orange hot and rub dry. Finely grate the peel. Mix strawberries, orange peel, vanillin sugar, jam and sugar, cover and let stand for about 10 minutes.
2
In the meantime, chop the chocolate and melt it over a hot water bath. Mix chocolate with cornflakes and almonds. Pour the mixture, up to approx. 2 tbsp, into a springform pan (20 cm Ø) lined with baking paper at the bottom, press evenly and chill.
3
Spread the rest of the mixture on a flat plate lined with baking paper and let the chocolate-almond flakes dry. Place the strawberries with the resulting liquid in a saucepan and heat up while stirring occasionally (do not boil).
4
Squeeze out the gelatine well and dissolve in it while stirring. Let the compote cool down.
5
Spread the compote on the chocolate base, smooth it down and chill. For the cream, soak 5-6 sheets of gelatine in cold water. Beat the sour cream with the whisk of the hand mixer until stiff.
6
Squeeze the gelatine well and dissolve it with 4 tbsp. yoghurt in a small pot while stirring, add to the remaining yoghurt, stir until smooth and fold in sour cream. Spread the cream over the gelled compote and smooth it down.
7
Chill the cake for at least 3 hours.
8
Remove the cake from the mould and arrange it on a plate. Halve the remaining strawberries. Decorate cake with chocolate-almond flakes, strawberries and vanilla sauce.