Strawberry dome cake

Name: Strawberry dome cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 100 g Dark chocolate; 80 g Butter or margarine; 80 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 200 g ground almonds (without skin); 2 TEASPOONS Baking Powder; 2 TABLESPOONS Rum; 9 sheets white gelatine; 500 g Nico Vanilla; 150 g Schmand; 1 package Vanillin sugar; 75 g Sugar; 250 g Whipped cream; 500 g Strawberries; 1 package red glaze; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar, ground pistachios and lemon balm

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

100 g Dark chocolate
80 g Butter or margarine
80 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
200 g ground almonds (without skin)
2 TEASPOONS Baking Powder
2 TABLESPOONS Rum
9 sheets white gelatine
500 g Nico Vanilla
150 g Schmand
1 package Vanillin sugar
75 g Sugar
250 g Whipped cream
500 g Strawberries
1 package red glaze
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar, ground pistachios and lemon balm

Directions

1
Grate the chocolate finely for the base. Cream the soft fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Separate the eggs. Stir in the egg yolks one after the other. Mix chocolate, almonds and baking powder and stir in. Stir in rum. Beat the egg whites with the whisk of the hand mixer until stiff and fold in portions.
2
Pour the dough into a well greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 45 minutes. Remove the base from the oven, remove from the edge of the springform pan and let it cool down on a grid in the pan. Remove from the mould, place on a cake plate and close a cake ring firmly around it. For the cream, soak gelatine in cold water. Mix Nico vanilla, sour cream, vanilla sugar and 50 g sugar with the whisks of the hand mixer. Squeeze the gelatine and melt it in a small pot at low heat. Stir 3-4 tablespoons of cream in small portions into the gelatine and then let it run into the cream while stirring. Place the mixture in a cool place for 5-8 minutes until it begins to gel. In the meantime, whip the cream until stiff. Fold cream in portions into the gelling cream. Spread the cream evenly on the base and refrigerate for about 3 hours. Wash, clean and halve the strawberries.
3
Squeeze the gelatine and melt it in a small pot at low heat. Stir 3-4 tablespoons of cream in small portions into the gelatine and then let it run into the cream while stirring. Place the mixture in a cool place for 5-8 minutes until it begins to gel. In the meantime, whip the cream until stiff. Fold cream in portions into the gelling cream. Spread the cream evenly on the base and refrigerate for about 3 hours. Wash, clean and halve the strawberries. Place the strawberries dome-shaped on the firm cream. Mix the cake glaze powder and the remaining sugar in a small pot, gradually adding 250 ml of water with a wooden spoon. Bring to the boil while stirring constantly. Spread evenly over the strawberries from the centre. Refrigerate for another 45 minutes. Serve the cake decorated as desired with icing sugar, pistachios and lemon balm
4
Place the strawberries dome-shaped on the firm cream. Mix the cake glaze powder and the remaining sugar in a small pot, gradually adding 250 ml of water with a wooden spoon. Bring to the boil while stirring constantly. Spread evenly over the strawberries from the centre. Refrigerate for another 45 minutes. Serve the cake decorated as desired with icing sugar, pistachios and lemon balm