Strawberry cream cheese ring

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg white and salt until stiff. Add 100 grams of sugar and a packet of vanilla sugar and continue beating. Stir in the egg yolks briefly. Mix flour, cornstarch and baking powder, sieve over the egg mixture and fold in.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let the cake cool down on a cake rack.

3. 3

   Soak gelatine in plenty of cold water. Clean, wash and drain the strawberries. Puree half the strawberries. Mix cream cheese, remaining sugar, vanillin sugar, strawberry liqueur and strawberry puree.

4. 4

   Squeeze the gelatine, dissolve at low heat and stir into the cream. Place the cream in the refrigerator. Whip the cream until stiff. As soon as the mixture begins to set, fold in the cream. Pour the cream into a cold rinsed pudding mould (24 cm Ø and 1 litre capacity).

5. 5

   Place the mould in the refrigerator for about three hours, remove the sponge cake base from the mould and place it on a plate. Dip the pudding mould briefly in hot water and turn the strawberry ring onto the sponge base. Cut the remaining strawberries in half or quarters, depending on their size, and distribute them generously in the middle of the ring.

6. 6

   Decorate the plate with strawberries, chocolate flakes and strawberry leaves.