Strawberry Groats Dream

Name: Strawberry Groats Dream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g soft butter; 400 g Sugar; 1 pinch Salt; 2 Eggs (size M); 125 g Flour; 1 TEASPOON Baking Powder; 75 ml Milk; 2 packs Red fruit jelly powder raspberry flavour"; 700 g Strawberries; 75 g Dark and white chocolate; 20 g Coconut oil; 2 packages Cream stabiliser; 400 g Whipped cream; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g soft butter
400 g Sugar
1 pinch Salt
2 Eggs (size M)
125 g Flour
1 TEASPOON Baking Powder
75 ml Milk
2 packs Red fruit jelly powder raspberry flavour"
700 g Strawberries
75 g Dark and white chocolate
20 g Coconut oil
2 packages Cream stabiliser
400 g Whipped cream
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Cream butter, 125 g sugar and salt. Stir in the eggs one by one. Mix flour and baking powder. Alternate briefly with milk. Fill the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Cool down on a cake rack.
2
Bring 600 ml water and 200 g sugar to the boil. Stir red fruit jelly powder and 100 ml water until smooth, bind liquid with it and bring to the boil again briefly. Pour the groats into a bowl, cover the surface directly with foil and let it cool down for about 15 minutes. Wash and clean the berries and if necessary cut large fruits in half. Put some small strawberries aside for decoration. Place the remaining strawberries close together on the bottom. Stir the groats again and spread on the berries. Chill for at least 4 hours. Chop the dark and white chocolate coating separately. Melt each with 10 g coconut oil over a warm water bath. Spread the white chocolate on a marble or kitchen board, quickly drawing lines with a cake comb. Spread a thin layer of dark chocolate on top. Let it set.
3
Stir the groats again and spread on the berries. Chill for at least 4 hours. Chop the dark and white chocolate coating separately. Melt each with 10 g coconut oil over a warm water bath. Spread the white chocolate on a marble or kitchen board, quickly drawing lines with a cake comb. Spread a thin layer of dark chocolate on top. Let it set. Use a spatula to scrape off rolls. Put it in a cold place. Mix 75 g sugar and cream setting agent. Whip the cream until stiff, allow the sugar mixture to trickle in. Spread the cream loosely on the cake, refrigerate again for at least 30 minutes. Decorate the cake with the remaining strawberries and chocolate rolls
4
Use a spatula to scrape off rolls. Put it in a cold place. Mix 75 g sugar and cream setting agent. Whip the cream until stiff, allow the sugar mixture to trickle in. Spread the cream loosely on the cake, refrigerate again for at least 30 minutes. Decorate the cake with the remaining strawberries and chocolate rolls
5
waiting time approx. 4 hours