Strawberry blossom cake with cream

Name: Strawberry blossom cake with cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 125 g Butter or margarine; 130 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 250 g Flour; 1/2 package Baking Powder; 375 g Whipped cream; 75 g Whole milk couverture; 300 g small strawberries; 1 package Bourbon vanilla sugar; 1-11/2 packs Cream stabiliser; 3 TABLESPOONS Cointreau (orange liqueur); 1-2 TABLESPOONS Strawberry jam for spreading; 7-10 Tbsp lemon balm leaves and 1/2 strawberry to decorate; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

125 g Butter or margarine
130 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
250 g Flour
1/2 package Baking Powder
375 g Whipped cream
75 g Whole milk couverture
300 g small strawberries
1 package Bourbon vanilla sugar
1-11/2 packs Cream stabiliser
3 TABLESPOONS Cointreau (orange liqueur)
1-2 TABLESPOONS Strawberry jam for spreading
7-10 Tbsp lemon balm leaves and 1/2 strawberry to decorate
7-10 Tbsp Fat and breadcrumbs

Directions

1
Beat the soft fat, 125 g sugar and vanillin sugar until creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in 2-3 tablespoons of cream briefly. Spread the dough into a greased, breadcrumbed, obscade form (approx. 27 cm Ø).
2
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 18-20 minutes. Leave the base to rest in the oven for approx. 10 minutes, then turn out of the tin and let it cool on a cake rack.
3
Coarsely chop the chocolate coating and melt it on a hot water bath. Coat the cake base with the chocolate coating and allow to dry. In the meantime wash the strawberries, drain well and clean them. Cut the strawberries into slices.
4
Whip the rest of the cream, vanilla sugar, remaining sugar and cream firmener until stiff. Finally add Cointreau and fold in briefly. Spread the cake base with half of the cream. Pour the rest of the cream into a piping bag with a star-shaped spout and spray a flower with 8 petals onto the cream layer.
5
Decorate the middle of the cake with a cream rosette. Line the petals with strawberries in scales. Warm the strawberry jam, pass it through a sieve and spread a thin layer on the strawberries. Serve decorated with balm leaves and half a strawberry.