Strawberry butter-cream cake (reader's recipe, variant with hazelnut brittle)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Beat the eggs and 4 tablespoons of water with the whisk of the hand mixer until frothy, adding salt, vanillin sugar and 150 g sugar. Mix flour, starch and baking powder. Sift over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Wash and clean the strawberries, except for some fruits for decoration, cut into pieces and puree finely. Pass the puree through a sieve, measure 1.5 litres and bring to the boil.

2. 2

   Stir pudding powder, 200 g sugar and 100 ml water until smooth. Take the puree off the stove, stir in the pudding powder, bring to the boil and simmer for about 1 minute. Pour the pudding into a bowl, cover the surface directly with foil and let it cool down. Let the sponge cake cool down on a cake rack and remove from the edge of the springform pan with a knife. Whisk the butter with the whisk of the hand mixer for about 5 minutes until white-creamy. Stir in the pudding mixture (at room temperature) by the spoonful. Remove the sponge cake from the mould and cut through horizontally twice. Place a springform pan rim around the bottom. Spread about 1/4 of the cream on top. Place the second cake base on top and press down gently. Spread about 1/4 of the cream on top, place the third cake layer on top and press down lightly. Chill for 20-30 minutes. Loosen the edge of the springform pan with a knife. Spread the rest of the cream on the cake. Let the cake set for at least 3 hours.

3. 3

   Place a springform pan rim around the bottom. Spread about 1/4 of the cream on top. Place the second cake base on top and press down gently. Spread about 1/4 of the cream on top, place the third cake layer on top and press down lightly. Chill for 20-30 minutes. Loosen the edge of the springform pan with a knife. Spread the rest of the cream on the cake. Let the cake set for at least 3 hours. Press the hazelnut brittle to the edge of the cake. Cut the remaining strawberries into slices. Cut the bark chocolate in half crosswise. If necessary, divide the pieces lengthwise into pieces. Whip the cream until stiff, allowing the cream to trickle in. Fill cream into a piping bag with star spout. Decorate the cake with cream tuffs, strawberry wedges and chocolate

4. 4

   Press the hazelnut brittle to the edge of the cake. Cut the remaining strawberries into slices. Cut the bark chocolate in half crosswise. If necessary, divide the pieces lengthwise into pieces. Whip the cream until stiff, allowing the cream to trickle in. Fill cream into a piping bag with star spout. Decorate the cake with cream tuffs, strawberry wedges and chocolate

5. 5

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
530 kcal

CARBS
51 g

FATS
34 g

PROTEINS
5 g