Strawberry Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour, starch and baking powder. Beat the eggs, 250 sugar and vanilla sugar with the whisk of the hand mixer until creamy white. alternately add flour mixture, oil, milk and 100 g cream and stir in

2. 2

   Grease a springform pan (26 cm Ø) and sprinkle with flour. Fill in the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Leave to rest in the pan for 10 minutes, then remove from the pan and allow to cool

3. 3

   Wash, drain and clean the strawberries. Puree 400 g strawberries. Cut 200 g strawberries in half. Soak gelatine in cold water. Wash lemon hot, grate dry, grate peel thinly, halve fruit and squeeze juice

4. 4

   Mix yoghurt, pureed strawberries, lemon juice and zest and 100 g sugar. Squeeze the gelatine, dissolve warm. Add 1 tbsp strawberry cream to the gelatine and stir until smooth. Add the mixed gelatine to the rest of the cream and stir quickly. Chill the cream for about 30 minutes.

5. 5

   Cut the cake in half horizontally. Whip 200 g cream until stiff and fold into the yoghurt cream. Place a cake ring around the bottom cake base. Add the cream and halved strawberries and smooth it down. Place the upper cake base on top. Chill the cake for about 4 hours

6. 6

   Whip the rest of the cream until stiff. Carefully remove the cake from the cake ring and spread with prepared cream. Cut approx. 6 pieces of the remaining strawberries into slices and spread on the bottom edge of the cake. Place the rest of the strawberries on the cake. Chop the pistachios and sprinkle them on the cake

7. 7

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
460 kcal

CARBS
43 g

FATS
29 g

PROTEINS
7 g