Strawberry Prosecco Cake

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 2 Protein (size M)
  • 1 pinch Salt
  • 180 g Sugar
  • 80 g crushed almonds
  • 4 sheets white gelatine
  • 300 ml red prosecco
  • 7-10 Tbsp grated peel and juice of 1 untreated lemon
  • 100 g white couverture
  • 750 g Strawberries
  • 250 g Schmand
  • 250 g Low-fat curd
  • 2 packages Cream stabiliser
  • baking paper

Directions

  1. 1

    Beat the egg white until stiff, adding salt and 80 g sugar. Fold in the almonds. Draw a circle (24 cm Ø) on baking paper and spread the mixture smooth on top. Bake in the preheated oven (electric: 175 °C/ gas:level 2/ convection oven: 150 °C) for about 25 minutes. Let cool on a cake rack. In the meantime soak the gelatine in cold water.

  2. 2

    Bring the Prosecco, 30 g sugar and lemon juice to the boil. Squeeze the gelatine and stir in. Chill for about 30 minutes. Coarsely chop the couverture and melt over a warm water bath. Place the base on a plate, brush with couverture and allow to set. Stretch the cake ring around the base. Clean the strawberries and halve about 12 pieces. Place them on the cake ring with the cut side facing outwards. Spread the rest of the strawberries close together on the cake base. When the prosecco jelly starts to gel, stir and pour over the strawberries. Chill for about 4 hours.

  3. 3

    Clean the strawberries and halve about 12 pieces. Place them on the cake ring with the cut side facing outwards. Spread the rest of the strawberries close together on the cake base. When the prosecco jelly starts to gel, stir and pour over the strawberries. Chill for about 4 hours. Put lemon zest, sour cream and quark in a bowl. Mix cream firmer and 70 g sugar. Stir into the quark sour cream with the whisk of the hand mixer. Pour into a piping bag with perforated spout. Remove the cake ring and squirt the quark sour cream into the gaps between the strawberries. Serve the cake

  4. 4

    Put lemon zest, sour cream and quark in a bowl. Mix cream firmer and 70 g sugar. Stir into the quark sour cream with the whisk of the hand mixer. Pour into a piping bag with perforated spout. Remove the cake ring and squirt the quark sour cream into the gaps between the strawberries. Serve the cake

Nutrition Facts

KCAL
260 kcal
CARBS
27 g
FATS
11 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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