Strawberry crème fraîche slices

Name: Strawberry crème fraîche slices
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 4 Eggs (size M); 1 pinch Salt; 190 g + 5 tablespoons sugar; 2 packages Vanillin sugar; 100 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 1.5 kg Strawberries; 300 g Fresh cream; 800 g Whipped cream; 2 packages red cake glaze "strawberry flavor; 1 TABLESPOON Cocoa powder for dusting; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

4 Eggs (size M)
1 pinch Salt
190 g + 5 tablespoons sugar
2 packages Vanillin sugar
100 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
1.5 kg Strawberries
300 g Fresh cream
800 g Whipped cream
2 packages red cake glaze "strawberry flavor
1 TABLESPOON Cocoa powder for dusting
baking paper

Directions

1
Separate eggs. Beat the egg whites and salt until stiff, adding 100 g sugar and 1 sachet of vanillin sugar. Beat the egg yolks separately. Mix flour, starch and baking powder, sieve on top and fold in carefully. Line the fat pan of the oven (32 x 39 cm) with baking paper. Add the sponge mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Turn the sponge cake onto a damp tea towel, remove the baking paper immediately and let it cool down. Wash the strawberries, dab dry, clean and halve. Put the sponge cake back on the fat pan. Mix crème fraîche, 1 packet of vanilla sugar and 4 tablespoons of sugar for about 5 minutes with the whisks of the hand mixer until creamy. Whip 400 g cream until stiff. Fold the crème fraiche into the cream, spread on the cooled down base and cover with the halved strawberries. Put the cake in a cool place for at least 1 hour. Mix the cake glaze and 90 g sugar in a small pot and stir gradually with 500 ml water until smooth. Bring the cake glaze to the boil while stirring. Spoon the icing onto the strawberries from the middle and put them in a cool place for about 30 minutes until the icing is firm. Whip 400 g cream until stiff, adding 1 tablespoon of sugar.
3
Put the cake in a cool place for at least 1 hour. Mix the cake glaze and 90 g sugar in a small pot and stir gradually with 500 ml water until smooth. Bring the cake glaze to the boil while stirring. Spoon the icing onto the strawberries from the middle and put them in a cool place for about 30 minutes until the icing is firm. Whip 400 g cream until stiff, adding 1 tablespoon of sugar. Pour the cream into a piping bag with a medium-sized perforated spout and spray flat tuffs onto the strawberries, close together. Refrigerate the cake for another 30 minutes. Just before serving, dust the cream tuffs with cocoa and cut them into 18 pieces with a hot knife