Strawberry marzipan floor

Name: Strawberry marzipan floor
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 125 g Butter or margarine; 100 g + 3 tablespoons sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 175 g Flour; 2 coated Tsp Baking Powder; 4 TABLESPOONS + 225 ml milk; 1/2 package Pudding powder "Vanilla Flavor"; 50 g Marzipan raw mass; 2 sheets Gelatine; 750 g Strawberries (maybe a little more); 100 g Whipped cream; 1 package Strawberry-flavoured cake glaze; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

125 g Butter or margarine
100 g + 3 tablespoons sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
175 g Flour
2 coated Tsp Baking Powder
4 TABLESPOONS + 225 ml milk
1/2 package Pudding powder "Vanilla Flavor"
50 g Marzipan raw mass
2 sheets Gelatine
750 g Strawberries (maybe a little more)
100 g Whipped cream
1 package Strawberry-flavoured cake glaze
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Cream fat, 100 g sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in alternately with 4 tablespoons of milk. Pour the dough into a greased fruit cake tin sprinkled with breadcrumbs (bottom 24 cm Ø, top 27 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Remove from the oven, place on a rack, allow to cool slightly and turn out of the pan.
2
In the meantime, stir 4 tablespoons of milk (of 225 ml), 1 tablespoon of sugar and pudding powder until smooth. Grate the marzipan. Bring the remaining milk and marzipan to the boil while stirring occasionally (marzipan should have dissolved). Stir the pudding powder into the milk and simmer for about 1 minute while stirring. Pour the pudding into a bowl and let it cool down a little. Soak the gelatine in cold water, squeeze it out and dissolve it in the pudding, which is no longer quite hot. Stir well. Cover the surface with foil and keep cool. Wash, clean and halve the strawberries. Whip cream until stiff. Stir the pudding until smooth. Fold the cream into the cooled, but not yet firm pudding.
3
Stir well. Cover the surface with foil and keep cool. Wash, clean and halve the strawberries. Whip cream until stiff. Stir the pudding until smooth. Fold the cream into the cooled, but not yet firm pudding. Spread on the cake base. Spread strawberries on top and chill for about 3 hours. Mix the cake glaze and 2 level tablespoons of sugar in a small pot. Add 250 ml of cold water little by little and stir until smooth. Bring the icing to the boil while stirring, then quickly spread it over the strawberries from the middle. Chill the cake for another 30-45 minutes until the icing is firm
4
Spread on the cake base. Spread strawberries on top and chill for about 3 hours. Mix the cake glaze and 2 level tablespoons of sugar in a small pot. Add 250 ml of cold water little by little and stir until smooth. Bring the icing to the boil while stirring, then quickly spread it over the strawberries from the middle. Chill the cake for another 30-45 minutes until the icing is firm