Strawberry Chocolate Zabaglione Cake

Name: Strawberry Chocolate Zabaglione Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 60 g Dark chocolate; 6 Eggs (size M); 135 g + 3 tablespoons sugar; 50 g soft butter or margarine; 100 ml + 1 tablespoon Marsala; 120 g ground hazelnuts; 1 coated Tsp Baking Powder; 6 sheets white gelatine; 250 g Whipped cream; 500 g medium-sized strawberries; 80 g Strawberry jam; 1 package unsugared red cake glaze with strawberry flavour; 1/4 l clear apple juice; 7-10 Tbsp Strawberries and chocolate coating; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

60 g Dark chocolate
6 Eggs (size M)
135 g + 3 tablespoons sugar
50 g soft butter or margarine
100 ml + 1 tablespoon Marsala
120 g ground hazelnuts
1 coated Tsp Baking Powder
6 sheets white gelatine
250 g Whipped cream
500 g medium-sized strawberries
80 g Strawberry jam
1 package unsugared red cake glaze with strawberry flavour
1/4 l clear apple juice
7-10 Tbsp Strawberries and chocolate coating
7-10 Tbsp Fat and flour

Directions

1
Coarsely grate the chocolate. Separate 3 eggs, beat egg whites until stiff, and finally pour in 1 tbsp (15 g) of sugar. Whisk egg yolks, fat and 35 g sugar with the whisk of the hand mixer for about 2 minutes until creamy. Stir in 1 tbsp. Marsala. Mix nuts and baking powder and stir into the egg yolk cream together with the chocolate. fold in 2 portions of beaten egg white
2
Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Let the base cool down in the tin on a cake rack for approx. 1 hour
3
Soak gelatine in cold water. Mix 3 eggs and 100 g sugar in a kettle until creamy and place on a hot water bath. While stirring, add 100 ml Marsala and continue beating vigorously (8-10 minutes) until the cream becomes frothy and the volume has doubled well (temperature 45-50 °C). Gradually add well squeezed gelatine to the cream. Place the kettle on a cold water bath and continue beating for approx. 5 minutes. Chill the cream for 20-25 minutes. Whip the cream until stiff and chill as well.
4
Wash the strawberries, drain well and clean. Spread the strawberry jam on the nut base and place the strawberries on the base with the tip pointing upwards. When the cream begins to gel, first stir 3-4 tbsp. cream into the cream, then carefully stir the cream into the rest of the cream. Immediately spread the cream evenly over the strawberries and smooth it down. Chill the cake overnight
5
Mix the cake glaze and 2 tablespoons of sugar in a small pot. Gradually stir with apple juice until smooth. Then bring to the boil briefly while stirring constantly. Remove from the heat and leave to stand for about 1 minute. Spread the hot icing on the cake with a tablespoon. Refrigerate the cake again for about 2 hours.
6
Remove the cake from the mould with a knife and lift it onto a cake plate
7
On 16 pieces:
8
waiting time approx. 15 hours
9
Picture 03 and 04 decorate with chocolate strawberries