Strawberry Cake

Name: Strawberry Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 3-4 Tbsp Milk; 7-10 Tbsp Grease; 4 sheets white gelatine; 3 TABLESPOONS Almond liqueur (e.g. Amaretto); 250 g Mascarpone; 4 TABLESPOONS Lemon juice; 50 g Sugar; 500 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 500 g Strawberries; 2 TABLESPOONS ground pistachio kernels; 7-10 Tbsp Icing sugar; 7-10 Tbsp Z

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
3-4 Tbsp Milk
7-10 Tbsp Grease
4 sheets white gelatine
3 TABLESPOONS Almond liqueur (e.g. Amaretto)
250 g Mascarpone
4 TABLESPOONS Lemon juice
50 g Sugar
500 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
500 g Strawberries
2 TABLESPOONS ground pistachio kernels
7-10 Tbsp Icing sugar
7-10 Tbsp Z

Directions

1
For the base, mix fat, sugar and salt until creamy. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir in with the milk. Pour into a greased springform pan (26 cm Ø). Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes.
2
Then let it cool down a little, turn out of the tin and let it cool down completely. For the cream, soak gelatine in cold water. Cut the base into a large egg and sprinkle with Amaretto. Finely crumble the remaining dough. Stir mascarpone, lemon juice and sugar until smooth. Squeeze gelatine, dissolve lukewarm, stir into the cream. Whip 250 g cream and vanillin sugar until stiff, fold into the cream. Also stir in the dough crumbs. Spread the cream on the base, refrigerate for about 30 minutes. In the meantime, whip the remaining cream until stiff. Allow the cream firmer to trickle in.
3
Whip 250 g cream and vanillin sugar until stiff, fold into the cream. Also stir in the dough crumbs. Spread the cream on the base, refrigerate for about 30 minutes. In the meantime, whip the remaining cream until stiff. Allow the cream firmer to trickle in. Spread the cake all around, refrigerate again. For the topping, wash, clean and halve the strawberries. Cover the cake generously with the strawberries. Sprinkle the edge with pistachios. Dust with icing sugar and decorate with sugar flowers as desired. Makes about 12 pieces
4
Spread the cake all around, refrigerate again. For the topping, wash, clean and halve the strawberries. Cover the cake generously with the strawberries. Sprinkle the edge with pistachios. Dust with icing sugar and decorate with sugar flowers as desired. Makes about 12 pieces