Strawberry Crumble Cake

Name: Strawberry Crumble Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 350 g Flour; 300 g Sugar; 7-10 Tbsp Salt; 2 packages Vanillin sugar; 10 g Cocoa powder; 1/2 TEASPOON Cocoa powder; 50 g Nut Nougat Cream; 3 Eggs (size M); 230 g Butter; 1/2 package Baking Powder; 500 g Strawberries; 10 sheets Gelatine; 500 g Whipped cream; 500 g Fresh cream; 3 TABLESPOONS Strawberry fruit spread without seeds without pieces; baking paper; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

350 g Flour
300 g Sugar
7-10 Tbsp Salt
2 packages Vanillin sugar
10 g Cocoa powder
1/2 TEASPOON Cocoa powder
50 g Nut Nougat Cream
3 Eggs (size M)
230 g Butter
1/2 package Baking Powder
500 g Strawberries
10 sheets Gelatine
500 g Whipped cream
500 g Fresh cream
3 TABLESPOONS Strawberry fruit spread without seeds without pieces
baking paper
7-10 Tbsp Fat and flour

Directions

1
For the crumbles, put 175 g flour, 75 g sugar, 1 pinch of salt, 1 packet of vanillin sugar, 10 g cocoa, nut nougat cream, 1 egg and 80 g cold butter in pieces in a mixing bowl. Work into crumbles with your hands. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the oven, place on a cake rack and allow to cool.
2
Grease a springform pan (26 cm Ø) and sprinkle with flour. For the sponge mixture mix 150 g butter, 1 pinch of salt, 1 packet of vanilla sugar and 125 g sugar with the whisks of the hand mixer until creamy. Stir in 2 eggs one by one. Mix 175 g flour and baking powder, sieve on top and stir in. Add just under 1/3 of the cooled crumbles. Pour into the springform pan, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Then remove from the oven, remove from the edge of the springform pan, place on a cake rack and let it cool down.
3
Wash, clean, drain well and dice the strawberries. Soak gelatine in cold water. Whip cream until stiff. Mix crème fraîche, fruit spread and 100 g sugar. Remove the base from the springform pan, place on a cake plate and enclose a cake ring tightly. Squeeze the gelatine well and dissolve in a small pot at low heat. Remove from the hotplate. First stir in 3-4 tablespoons of crème fraîche drop by drop, then pour into the remaining crème. Wait briefly until the cream begins to gel, then fold in 3 portions of cream. Pour half onto the base. Spread strawberries evenly on top. Spread the rest of the cream evenly. Crumble the remaining crumbles a little bit more if necessary, depending on their size, and spread evenly on the cream. Chill the cake for about 5 hours.
4
Carefully loosen the cake ring from the cake with a knife and remove it. Dust the cake with 1 tsp. cocoa. Cut it very carefully into pieces with a sharp knife.