Strawberry cake on buttermilk cream

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 100 g Ladyfingers
  • 50 g Walnut kernels
  • 125 g Butter
  • 12 sheets white gelatine
  • 1 untreated lemon
  • 3/4 l Buttermilk
  • 125 g Sugar
  • 200 g Whipped cream
  • 500 g Strawberries
  • 1 package red glaze
  • 1/4 l red currant juice © no longer on sale
  • 7-10 Tbsp !!©
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Crumble ladyfingers. Chop walnut kernels. Melt butter and mix with the lady fingers and walnuts. Place a cake ring (26 cm Ø) on a cake plate and press the lady fingers smooth in it.

  2. 2

    Cold. Soak gelatine in cold water. Wash the lemon with hot water, rub dry, rub the peel. Squeeze the lemon. Mix buttermilk, lemon peel, lemon juice and 100 g sugar. Squeeze gelatine, dissolve and stir into the buttermilk.

  3. 3

    Whip cream until stiff and fold in. Spread buttermilk cream on the cake base and chill for 2 hours. Wash and clean the strawberries and heap them on the buttermilk cream. Mix cake glaze powder and remaining sugar in a small pot.

  4. 4

    Gradually mix with currant juice and bring to the boil while stirring. Cover strawberries with it. Chill the cake for another 30 minutes. Dust the cake with icing sugar. Makes about 12 pieces.

Categories & Tags

Cakes & PastriesexoticCakeCake