Strawberry cream cake with marzipan sheep

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the short pastry, place 200 g flour, 1 pinch of salt, 75 g sugar, 1 packet of vanillin sugar, 1 egg and butter in pieces on a work surface. Quickly knead to a smooth dough. Cover and chill for about 30 minutes.

2. 2

   For the sponge cake, grease the bottom of a springform pan (26 cm Ø). Separate 3 eggs. Beat 3 egg whites and 3 tbsp. cold water until stiff, adding 75 g sugar and 1 pinch of salt. Stir in the egg yolks.

3. 3

   Mix 75 g flour, starch and baking powder. Sift over the egg mixture and fold in carefully.

4. 4

   Pour the sponge mixture into the springform pan, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove, place on a cake rack, remove from the edge of the springform pan and let cool in the pan.

5. 5

   Remove from the mould and let it cool down. Wash and dry the springform pan and grease the base.

6. 6

   Roll out the short pastry on a floured work surface to a circle (26 cm Ø) and place it in the mould. Prick several times with a fork and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see

7. 7

   manufacturer) bake for about 25 minutes. Remove from oven and let cool on a cake rack.

8. 8

   Let strawberries thaw at room temperature. Then finely puree them with a blender. Soak the gelatine in cold water. Remove the bottom from the mould. Cut the sponge cake in half horizontally. Spread the short pastry evenly with 100 g jam.

9. 9

   Place the lower sponge cake base on top. Cover with a cake ring. Carefully spread 125 g jam on the cut surface of the second sponge cake base.

10. 10

    Mix quark, strawberry puree, 75 g sugar and 1 sachet of vanillin sugar well. Whip 200 g cream until stiff. Squeeze the gelatine, dissolve. Remove from the heat, stir in 2-3 tbsp. of the quark mixture.

11. 11

    Stir into the remaining quark mixture. Chill for 2-4 minutes until the mixture begins to gel.

12. 12

    Fold in cream in portions. Pour onto the sponge cake base, smooth it down. Place the upper sponge cake base with the jam on the cream, press down lightly and refrigerate for approx. 4 hours.

13. 13

    Meanwhile, roast the flaked almonds in a pan without fat at low to medium heat while turning them golden yellow, take them out and let them cool down. Roughly chop the chocolate and melt it over a warm water bath.

14. 14

    Leave to cool (chocolate should already be viscous).

15. 15

    Cover a board with baking paper. Pour chocolate into a piping bag. Cut off the tip just short and spray 2 fences (approx. 12 cm long and 6-7 cm high) on the baking paper. Chill for about 1 1/2 hours.

16. 16

    Form 9 walnut-sized balls from the marzipan paste into a body, stretch them slightly and indicate a small tail on one side. Use the remaining marzipan paste to form 9 hazelnut-sized balls as heads.

17. 17

    Brush the body with water. Turn in grated coconut. Place heads on the bodies and press on.

18. 18

    Carefully prick two flaked almonds into each head as ears. Brush marzipan between the ears with water as well. Sprinkle with coconut flakes. Paint eyes on the sheep with sugar writing.

19. 19

    Whip 600 g cream until stiff, while pouring in 2 sachets of vanilla sugar. Remove the cake ring from the cake. Spread the cream loosely all around the cake. Decorate the edge of the cake with the remaining flaked almonds.

20. 20

    Arrange on a cake plate.

21. 21

    Pull the fences carefully off the baking paper. Sprinkle part of the cake thinly with pistachios. Put some sheep and 1-2 fences on top.

Nutrition Facts

KCAL
530 kcal

CARBS
51 g

FATS
30 g

PROTEINS
12 g