Strawberry Mocca cream cake

Ingredients

Directions

1. 1

   Put 150 g flour, icing sugar and soft butter into a mixing bowl and knead into a smooth shortcrust pastry using the dough hooks of the hand mixer. Wrap in cling film and refrigerate for about 40 minutes. In the meantime separate the eggs for the sponge cake. Beat the egg white and 3 tablespoons of cold water until stiff. Finally, pour in 100 g sugar and 1 packet of vanillin sugar. Add the egg yolks one after the other and fold in. Mix the remaining flour, starch and baking powder, sieve onto the egg foam and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let the sponge cake cool down for 5-10 minutes, remove from the tin and let it cool down on a cake rack. Roll out the shortcrust pastry on the greased, floured springform pan (26 cm Ø) and prick several times with a fork. Place the rim of the springform pan around the base. Bake in the preheated oven (electric range: 200 °C/ gas: level 3) for about 15 minutes until golden brown. Let the shortcrust pastry base cool down for 5 minutes and remove from the springform pan base with a long knife. Let it cool down. Heat 50 g jelly slightly and spread it on the shortcrust pastry base. Cut the sponge cake base once and place the lower base on the short pastry base. Place a cake ring around it. Soak the gelatine in cold water. Mix 1/8 litre hot coffee with 2 tablespoons sugar. Squeeze the gelatine, dissolve in the hot coffee and stir in the orange liqueur. Put in a cool place. Sprinkle both sponge cake bases with the remaining coffee. Whip 300 g cream and remaining vanillin sugar until stiff. When the coffee is cool and begins to gel, stir in the cream. If necessary, refrigerate for another 5-10 minutes.

3. 3

   Soak the gelatine in cold water. Mix 1/8 litre hot coffee with 2 tablespoons sugar. Squeeze the gelatine, dissolve in the hot coffee and stir in the orange liqueur. Put in a cool place. Sprinkle both sponge cake bases with the remaining coffee. Whip 300 g cream and remaining vanillin sugar until stiff. When the coffee is cool and begins to gel, stir in the cream. If necessary, refrigerate for another 5-10 minutes. Spread mocha cream on the sponge cake base in the cake ring and cover with the second base. Refrigerate for 4-5 hours. Wash the strawberries, dab dry, clean and cut into thin slices. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread 2/3 of the cream all around. Put the rest of the cream into a piping bag with a perforated spout. Place strawberries in flakes on the cake in a circle and squirt small cream tuffs between each row. Heat the rest of the jelly and spread on the strawberries. Sprinkle with ground pistachios and keep cool until serving. Makes 12-16 pieces

4. 4

   Refrigerate for 4-5 hours. Wash the strawberries, dab dry, clean and cut into thin slices. Whip remaining cream and sugar until stiff. Remove the cake from the cake ring and spread 2/3 of the cream all around. Put the rest of the cream into a piping bag with a perforated spout. Place strawberries in flakes on the cake in a circle and squirt small cream tuffs between each row. Heat the rest of the jelly and spread on the strawberries. Sprinkle with ground pistachios and keep cool until serving. Makes 12-16 pieces