Strawberry waves (with buttercream)

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Whisk 250 g butter, 250 g sugar, vanillin sugar and salt with the whisk of the hand mixer until thick and creamy. Stir in the eggs one after the other. Mix flour and baking powder and stir in briefly. Spread half of the dough with a dough card evenly on a greased and flour-strewn fat pan of the oven (32 x 39 cm). Stir 50 g cocoa and cream into the remaining dough. Spread carefully on the light-coloured dough and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Remove from the oven and allow to cool on a cake rack. In the meantime, stir pudding powder, 3 tablespoons of sugar and approx. 8 tablespoons of milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and cook for another 1 minute. Fill into a bowl, cover with foil and let it cool down. In the meantime wash and clean the strawberries and, except for a few for decoration, cut them in half lengthwise. Cover cake with strawberry halves close together. Whip 125 g butter until creamy white. Mix the pudding at room temperature (butter and pudding must have the same temperature!!!) briefly and stir into the butter by the spoonful. Spread butter cream on the cake and refrigerate for 3-4 hours. Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Dip half of the remaining strawberries into the chocolate coating and refrigerate.

3. 3

   Cover cake with strawberry halves close together. Whip 125 g butter until creamy white. Mix the pudding at room temperature (butter and pudding must have the same temperature!!!) briefly and stir into the butter by the spoonful. Spread butter cream on the cake and refrigerate for 3-4 hours. Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Dip half of the remaining strawberries into the chocolate coating and refrigerate. Spread the rest of the chocolate coating on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again until the icing is firm. Cut the cake into 24 pieces and dust with 1 tablespoon of cocoa. Decorate with chocolate strawberries

4. 4

   Spread the rest of the chocolate coating on the cake. Use a cake comb/ serrated pastry sheet to draw wavy stripes through the couverture. Refrigerate again until the icing is firm. Cut the cake into 24 pieces and dust with 1 tablespoon of cocoa. Decorate with chocolate strawberries

Nutrition Facts

KCAL
380 kcal

CARBS
34 g

FATS
24 g

PROTEINS
6 g