Strawberry cream cake with sweet marzipan lambs

COOK TIME
75 mins

TOTAL TIME
405 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, quickly knead 200 g flour, 1 pinch of salt, 75 g sugar, 1 packet of vanilla sugar, 1 egg and 100 g butter in small pieces 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 egg yolk. Sift 75 g flour, starch and baking powder over the egg mixture and fold in. Spread the sponge mixture into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes. Let them cool down. Wash and dry the mould and grease the base.

3. 3

   Roll out the shortcrust pastry onto some flour and place it in the form. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 25 minutes. Let them cool down.

4. 4

   Let the strawberries thaw and puree them finely. Soak gelatine in cold water. Cut the sponge cake in half horizontally. Spread the short pastry with 100 g jam. Place the lower sponge cake base on top. Place a cake ring around it.

5. 5

   Mix quark, strawberry puree, 75 g sugar and 1 sachet of vanilla sugar well. Whip 200 g cream until stiff. Squeeze the gelatine and dissolve. Stir in 2-3 tablespoons of the quark mixture. Stir into the remaining quark mixture. Chill for about 5 minutes until the mixture starts to gel. Fold in the cream in portions. Spread on the sponge cake. Spread the cut surface of the remaining sponge cake with the rest of the jam and place on the cream. Press lightly and chill for about 4 hours.

6. 6

   Roast the almonds without fat until golden brown. Let them cool down. Whip 600 g cream until stiff, while pouring in 2 sachets of vanilla sugar. Remove cake ring. Spread the cake all around with cream. Decorate cake rim with flaked almonds. Decorate the cake with sheep, fences and pistachios.

7. 7

   Sheep on a green meadow - Ingredients for 2 fences and 9 sheep: Roast 20 g almond flakes without fat until golden brown. Melt 25 g each of dark chocolate and milk couverture in a hot water bath, let it cool down for about 5 minutes. Pour into a disposable piping bag and spray 2 fences (each approx. 12 cm long and 6-7 cm high) onto a piece of baking paper. Leave to dry. Form 9 walnut-sized balls as a body from 150 g marzipan paste and form a small tail on one side. From 50 g marzipan, form 9 hazelnut-sized balls as heads. Spread the body with water and turn it in 2 tablespoons of coconut flakes. Carefully put two flaked almonds into each head as ears. Place the heads on the bodies and press them on. Paint eyes on each lamb with brown sugar writing. Brush the heads with a little water and sprinkle them with a little coconut flakes. Remove fences carefully from the baking paper and place them on the cake. Sprinkle the cake with 1 tbsp. ground pistachios and decorate with the sheep.

Nutrition Facts

KCAL
460 kcal

CARBS
43 g

FATS
26 g

PROTEINS
11 g