Strawberry sunrise cake

Name: Strawberry sunrise cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Butter or margarine; 300 g Diabetic sweetness; 3 Eggs (size M); 180 g Flour; 2 TEASPOONS Baking Powder; 75 ml Milk; 12 sheets Gelatine; 1 untreated lemon; 800 g (approx. 250 g) + 24 small strawberries; 100 ml Orange juice; 500 g Low-fat curd; 250 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Butter or margarine
300 g Diabetic sweetness
3 Eggs (size M)
180 g Flour
2 TEASPOONS Baking Powder
75 ml Milk
12 sheets Gelatine
1 untreated lemon
800 g (approx. 250 g) + 24 small strawberries
100 ml Orange juice
500 g Low-fat curd
250 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Cream the fat and 125 g sweetness with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir into the mixture alternately with the milk. Put the dough into a greased springform pan (26 cm Ø), dust with flour and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Soak 6 sheets of gelatine in cold water. Wash the lemon, grate dry and remove long zests. Wrap the zests spirally around the handle of a wooden spoon and place in the freezer.
2
Halve the lemon and squeeze it. Wash and clean the strawberries. Puree 800 g strawberries, 3 tablespoons lemon juice, 80 g sweet and orange juice. Take the cake out of the oven and let it cool down on a cake rack. After about 20 minutes, carefully remove from the mould. Weigh 500 g strawberry puree. Squeeze the gelatine, dissolve and mix with 3 tablespoons of the weighed puree, then stir back. Chill the strawberry puree for about 20 minutes until it starts to gel. Cut the cooled pastry base in half horizontally and place a high cake ring around the bottom half. Spread the strawberry puree on the lower cake base and chill. Soak 6 sheets of gelatine in cold water. Mix quark, 95 g sweet and remaining lemon juice. Add the rest of the puree (approx. 300 g).
3
Chill the strawberry puree for about 20 minutes until it starts to gel. Cut the cooled pastry base in half horizontally and place a high cake ring around the bottom half. Spread the strawberry puree on the lower cake base and chill. Soak 6 sheets of gelatine in cold water. Mix quark, 95 g sweet and remaining lemon juice. Add the rest of the puree (approx. 300 g). Whip cream until stiff. Squeeze 6 sheets of gelatine, dissolve and mix with 4 tablespoons of the quark cream, stir into the rest of the quark cream and chill until the cream starts to gel. Fold in the cream. Place the other half of the cake on the strawberry puree in the cake ring and spread the quark cream on top. Chill for at least 2 hours. Cut 12 strawberries in half. Cut the cake into 12 pieces and decorate with 1 whole and 2 half strawberries and the lemon zests
4
Whip cream until stiff. Squeeze 6 sheets of gelatine, dissolve and mix with 4 tablespoons of the quark cream, stir into the rest of the quark cream and chill until the cream starts to gel. Fold in the cream. Place the other half of the cake on the strawberry puree in the cake ring and spread the quark cream on top. Chill for at least 2 hours. Cut 12 strawberries in half. Cut the cake into 12 pieces and decorate with 1 whole and 2 half strawberries and the lemon zests
5
Waiting time approx. 2 1/2 hours. / 3 1/2 BE