Strawberry cake with lemon cream and walnuts
easy
120 mins
120 mins
Ingredients
- 125 g Flour
- 2 TABLESPOONS Icing sugar
- 1 Egg yolk (size M)
- 50 g Butter or margarine
- 7-10 Tbsp Flour
- 2 Eggs (size M)
- 75 g Sugar
- 1 package Vanillin sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 50 g Flour
- 50 g Cornstarch
- 100 g Walnut kernels
- 50 g Butter or margarine
- 5 TABLESPOONS Sugar
- 4 sheets white gelatine
- 6 TABLESPOONS Lemon juice
- 2 (200 g each) Cup of whipped cream
- 750 g Strawberries
- 1 package red glaze
- 2 TABLESPOONS Sugar
- 1/4 l red currant juice © no longer on sale
- 7-10 Tbsp !!©
- 200 g Whipped cream
- 1 package Vanillin sugar
- 50 g chopped walnuts
Directions
- 1
Knead all the ingredients for the shortcrust pastry into a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out to a circle (26 cm Ø) on a floured work surface. Place on the springform pan, prick several times and pre-bake in a preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 8 minutes. For the sponge cake, beat the eggs, sugar, vanilla sugar and lemon zest in a warm water bath with the whisk of the hand mixer until thick and frothy. Mix flour and starch and fold in. Place the edge of a springform pan around the shortcrust pastry base and fill the sponge cake mixture on top.
- 2
Bake in the oven (electric cooker: 175 °C/ gas: level 2) for another 20 minutes. Take out and let cool down. Finely chop the walnuts for the filling. Heat the fat and melt 2 tablespoons of sugar in it. Add the nuts. Take out and put on the sponge cake. Soak the gelatine in cold water. Heat lemon juice and remaining sugar. Squeeze the gelatine and dissolve in it. Whip the cream until stiff and fold in as soon as the juice starts to gel. Spread lemon cream on the walnuts. Put it in a cool place until it is firm. Wash and clean the strawberries and place them on the lemon cream.
- 3
Soak the gelatine in cold water. Heat lemon juice and remaining sugar. Squeeze the gelatine and dissolve in it. Whip the cream until stiff and fold in as soon as the juice starts to gel. Spread lemon cream on the walnuts. Put it in a cool place until it is firm. Wash and clean the strawberries and place them on the lemon cream. Mix the cake glaze, sugar and currant juice and bring to the boil. Spread over the strawberries. Whip cream and vanilla sugar until stiff. Spread the cake rim with it. Garnish with walnuts. Results in about 16 pieces
- 4
Mix the cake glaze, sugar and currant juice and bring to the boil. Spread over the strawberries. Whip cream and vanilla sugar until stiff. Spread the cake rim with it. Garnish with walnuts. Results in about 16 pieces
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