Strawberry Crumble Cake

Ingredients

Directions

1. 1

   Mix flour, 100 g sugar, vanillin sugar, baking powder and salt. Add egg yolk and fat in pieces and knead into crumbles. Put 3/4 of the crumbles into a greased springform pan (26 cm Ø) and press to a smooth base. Bake in the preheated oven (electric cooker 200 °C/ convection oven 175 °C/ gas mark 3) for 15-18 minutes. Spread the remaining crumbles on a baking tray lined with baking paper. Bake in a hot oven at the same temperature for 8-10 minutes.

2. 2

   Let it cool down. Remove the cooled base from the tin and place the edge of the springform pan around the base. Soak gelatine in cold water. Wash, clean and chop 500 g strawberries. Puree finely with 60 g sugar. Squeeze 6 sheets of gelatine, dissolve carefully and stir into the puree, put aside. Mix soured milk with 125 g sugar and lemon juice. Squeeze out 6 sheets of gelatine, dissolve and mix with 2-3 tablespoons of cream. Stir everything into the remaining cream. Whip the cream until stiff and add to the cream. Pour cream and puree alternately onto the base. Pull lightly through the cream with a fork.

3. 3

   Squeeze out 6 sheets of gelatine, dissolve and mix with 2-3 tablespoons of cream. Stir everything into the remaining cream. Whip the cream until stiff and add to the cream. Pour cream and puree alternately onto the base. Pull lightly through the cream with a fork. Chill for at least 3 hours. Wash, clean and slice 250 g strawberries. Remove the cake from the ring, decorate with strawberries and remaining crumbles

4. 4

   waiting time approx. 3 1/2 hours