Strawberry daiquiri cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat the fat, 225 g sugar, 1 packet of vanilla sugar, 1 pinch of salt and grated lime zest with the whisk of the hand mixer for 4-5 minutes until creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir alternately with 5 tablespoons lime juice into the mixture. Fill the dough into a greased, square springform pan (26 x 26 cm) dusted with flour and smooth it down

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes, remove from oven. Cool the base in the mould on a cake rack la

3. 3

   Remove the base from the mould, cut in half horizontally and sprinkle each with 2 tbsp. rum. Cover the bottom cake base with the edge of the springform pan. Soak gelatine in cold water. Clean and wash the strawberries. Weigh 300 g strawberries and puree finely with the remaining lime juice. Pass the pureed strawberries through a sieve. Mix the pureed strawberries (approx. 250 ml), sour cream, vanillin sugar and 150 g sugar with the whisks of the hand mixer until smooth. Squeeze the gelatine and dissolve. Stir 2-3 tbsp strawberry cream into the gelatine, then stir into the remaining strawberry cream. Chill the cream until it starts to gel

4. 4

   In the meantime, put 9 strawberries aside for decoration. Whip the cream until stiff and fold into the strawberry cream. Spread 1/4 of the cream on the cake base, place the remaining strawberries close together. Spread the rest of the cream on the strawberries and spread. Put the lid on and chill for approx. 2 hours.

5. 5

   dust the cake with icing sugar and cover with remaining strawberries

6. 6

   Waiting time approx. 3 hours. Per piece about 1340 kJ, 320 kcal. E 2 g, F 21 g, KH 30 g

Nutrition Facts

KCAL
320 kcal

CARBS
30 g

FATS
21 g

PROTEINS
2 g