Strawberry cream cake

Name: Strawberry cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 1 pinch Salt; 100 g Sugar; 50 g Flour; 1/2 TEASPOON Baking Powder; 3-4 Tbsp Orange liqueur; e.g. Grand Marnier; 8 sheets white gelatine; 400 g Strawberries; 1 (100 g) Milk chocolate bar; 3 (250 g each) Cup of whipped cream; 2 packages Vanillin sugar; 7-10 Tbsp Lemon balm; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Eggs (size M)
1 pinch Salt
100 g Sugar
50 g Flour
1/2 TEASPOON Baking Powder
3-4 Tbsp Orange liqueur; e.g. Grand Marnier
8 sheets white gelatine
400 g Strawberries
1 (100 g) Milk chocolate bar
3 (250 g each) Cup of whipped cream
2 packages Vanillin sugar
7-10 Tbsp Lemon balm
baking paper

Directions

1
Separate eggs. Beat egg white and salt until stiff. Add 50 g sugar. Add egg yolk and stir in. Mix flour and baking powder, sieve onto the egg mixture and fold in carefully. Fill into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.
2
Let it cool down on a cake rack. Dribble liqueur onto the sponge cake. In the meantime soak the gelatine in cold water. Wash, clean and puree the strawberries, except for 10 pieces for decoration. Add the remaining sugar and stir in. Squeeze the gelatine and dissolve in a saucepan over low heat. Add strawberry puree in portions and stir. Chill. In the meantime, grate chocolate coarsely, except for one bar for decoration. Whip 625 g cream and vanillin sugar until stiff. As soon as the strawberry puree begins to set, fold in the cream. Add the chocolate flakes and fold in carefully. Place a cake ring around the sponge cake base, spread the strawberry cream on top and smooth it down. Leave to set in the fridge for at least 1 hour.
3
In the meantime, grate chocolate coarsely, except for one bar for decoration. Whip 625 g cream and vanillin sugar until stiff. As soon as the strawberry puree begins to set, fold in the cream. Add the chocolate flakes and fold in carefully. Place a cake ring around the sponge cake base, spread the strawberry cream on top and smooth it down. Leave to set in the fridge for at least 1 hour. In the meantime, use an asparagus peeler to plane off small slices and grater from the remaining chocolate bar. Halve the remaining strawberries. Whip the rest of the cream until stiff. Spread approx. 1/3 of the cream on the cake rim and decorate with a cake comb. Fill the rest of the cream into a piping bag with star-shaped spout and decorate the edge of the cake with it. Sprinkle with chocolate slicer and grater and cover with strawberry halves. Decorate with lemon balm as desired. Makes about 12 pieces
4
Halve the remaining strawberries. Whip the rest of the cream until stiff. Spread approx. 1/3 of the cream on the cake rim and decorate with a cake comb. Fill the rest of the cream into a piping bag with star-shaped spout and decorate the edge of the cake with it. Sprinkle with chocolate slicer and grater and cover with strawberry halves. Decorate with lemon balm as desired. Makes about 12 pieces