Strawberry cream cake

Name: Strawberry cream cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 150 g Sugar; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 100 g white couverture; 500 g Strawberries; 10 sheets white gelatine; 500 g Whole milk yoghurt; 40 ml fresh squeezed lemon juice; 25 g liquid honey; 125 g Schmand; 625 g Whipped cream; 2 packages Vanillin sugar; 100 g Strawberry Jam; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
150 g Sugar
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
100 g white couverture
500 g Strawberries
10 sheets white gelatine
500 g Whole milk yoghurt
40 ml fresh squeezed lemon juice
25 g liquid honey
125 g Schmand
625 g Whipped cream
2 packages Vanillin sugar
100 g Strawberry Jam
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of water with the whisks of the hand mixer until stiff, adding 75 g sugar. Add egg yolk and stir in. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. In the meantime, roughly chop the chocolate coating and melt in a hot water bath.
2
Then spread thin and smooth on a marble board. Leave to dry. Remove the base from the oven, remove it from the edge of the springform pan and let it cool in the pan on a grid. In the meantime wash, clean and halve the strawberries. Soak the gelatine in cold water. Mix yoghurt, lemon juice, remaining sugar, honey and sour cream. Whip 250 g cream until stiff, while pouring in 1 sachet of vanillin sugar. Remove the base from the mould, cut through 1x. Warm up the jam and spread on the bottom cake layer. Close the cake ring firmly around it. Squeeze out the gelatine and melt at low heat. Stir 3-4 tablespoons of yoghurt mass drop by drop into the gelatine. Then run into the yoghurt mass while stirring constantly. Cool briefly (2-4 minutes) until the cream begins to gel. Fold in the whipped cream in portions.
3
Warm up the jam and spread on the bottom cake layer. Close the cake ring firmly around it. Squeeze out the gelatine and melt at low heat. Stir 3-4 tablespoons of yoghurt mass drop by drop into the gelatine. Then run into the yoghurt mass while stirring constantly. Cool briefly (2-4 minutes) until the cream begins to gel. Fold in the whipped cream in portions. Pour half of the cream onto the cake base. Spread half of the strawberries on top. Spread the rest of the cream on top until smooth. Place the top layer on top and refrigerate for about 3 hours. Form the chocolate coating into rolls with a spatula and put in a cool place. Remove the cake ring from the cake. Whip the rest of the cream until stiff and let the remaining vanilla sugar trickle in. Spread the cake with the cream and decorate with the remaining strawberries and chocolate rolls.
4
Pour half of the cream onto the cake base. Spread half of the strawberries on top. Spread the rest of the cream on top until smooth. Place the top layer on top and refrigerate for about 3 hours. Form the chocolate coating into rolls with a spatula and put in a cool place. Remove the cake ring from the cake. Whip the rest of the cream until stiff and let the remaining vanilla sugar trickle in. Spread the cake with the cream and decorate with the remaining strawberries and chocolate rolls.
5
waiting time approx. 4 hours