Strawberry cream cake with meringue chicks

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Put flour, baking powder, salt, 150 g sugar, 1 packet of vanillin sugar, eggs and butter in pieces on a work surface. Quickly knead to a smooth dough. Remove 1/3 of the dough and knead in the hazelnuts.

2. 2

   Place doughs wrapped in foil in a cool place for about 30 minutes.

3. 3

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

4. 4

   manufacturer) Bake for 18-20 minutes. Remove from the oven, place on a cake rack and allow to cool.

5. 5

   Remove from the bottom of the springform pan and place on a plate. Wash and dry the springform pan and grease the base again. Roll out the rest of the shortcrust pastry on a floured work surface to a circle (26 cm Ø), place it in the mould, prick several times with a fork and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

6. 6

   manufacturer) bake for about 25 minutes. Remove from the oven, place on a rack and allow to cool.

7. 7

   Let strawberries thaw at room temperature. Then puree finely with a blender. Soak gelatine in cold water. Remove the bottom from the mould. Spread nut short pastry with jam.

8. 8

   Place the light pastry base on top. Close a cake ring firmly around it.

9. 9

   Mix quark, strawberry puree, 75 g sugar and 1 sachet of vanillin sugar well. Whip 200 g cream until stiff. Squeeze out the gelatine and dissolve in a small saucepan over low heat. Remove from the heat, allow 2-3 tbsp of the quark mixture to run in drop by drop and stir in immediately.

10. 10

    Now stir into the rest of the quark mixture. Chill for 2-4 minutes until the mixture begins to gel.

11. 11

    Fold in cream in portions. Pour into the cake ring on the cake base and smooth it down. Chill for about 4 hours. In the meantime, roast the flaked almonds in a pan without fat at low to medium heat while turning until golden brown, take them out and let them cool down.

12. 12

    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 cake ring with the flaked almonds.

13. 13

    Arrange on a cake plate.

Nutrition Facts

KCAL
690 kcal

CARBS
59 g

FATS
44 g

PROTEINS
15 g