Strawberry woodruff cake

Name: Strawberry woodruff cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 300 g + 2 tablespoons sugar; 200 g soft butter or margarine; 2 eggs + 1 egg yolk (size M); 150 g Flour; 1 TEASPOON Baking Powder; 250 g Whole milk yoghurt; 200 g Double cream cream cheese; 1 package Vanillin sugar; 4 sheets Gelatine; 1 package Jelly food powder "woodruff flavor; 500 g Strawberries; 1 package glaze; 1 TEASPOON Icing sugar; 7-10 Tbsp ground pistachio kernels; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

300 g + 2 tablespoons sugar
200 g soft butter or margarine
2 eggs + 1 egg yolk (size M)
150 g Flour
1 TEASPOON Baking Powder
250 g Whole milk yoghurt
200 g Double cream cream cheese
1 package Vanillin sugar
4 sheets Gelatine
1 package Jelly food powder "woodruff flavor
500 g Strawberries
1 package glaze
1 TEASPOON Icing sugar
7-10 Tbsp ground pistachio kernels
7-10 Tbsp Fat and flour

Directions

1
Beat 150 g sugar and fat with the whisk of the hand mixer until thick and creamy. Separate the eggs. Gradually stir 3 egg yolks into the fat mass. Mix flour and baking powder and stir in briefly. Beat the egg white until stiff and fold in. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
2
Remove the base from the oven and let it cool down on a cake rack. In the meantime, mix yoghurt, cream cheese, vanillin sugar and 50 g sugar. Soak the gelatine. Mix the jelly powder and 100 g sugar in a pot. Add 500 ml cold water and mix everything with a wooden spoon. Heat while stirring until the sugar is dissolved. Squeeze the gelatine and dissolve it in the jelly. Stir the jelly drop by drop into the yoghurt mixture and chill for about 20 minutes. In the meantime, cover the cake base with a cake ring. As soon as the jelly mass begins to gel, place it on top and smooth it down. Chill the cake for at least 5 hours. Wash the strawberries and put some aside for decoration. Clean the rest of the strawberries and cut into fine slices.
3
Stir the jelly drop by drop into the yoghurt mixture and chill for about 20 minutes. In the meantime, cover the cake base with a cake ring. As soon as the jelly mass begins to gel, place it on top and smooth it down. Chill the cake for at least 5 hours. Wash the strawberries and put some aside for decoration. Clean the rest of the strawberries and cut into fine slices. Cover the cake in a circle with strawberry slices. Mix the cake glaze and 2 tablespoons of sugar in a pot. Gradually add 250 ml of cold water and stir. Bring to the boil while stirring. Spread the cake glaze evenly on the strawberries and let it dry for about 30 minutes. Halve the remaining strawberries, dust with icing sugar and cover the cake with it. Sprinkle with pistachios
4
Cover the cake in a circle with strawberry slices. Mix the cake glaze and 2 tablespoons of sugar in a pot. Gradually add 250 ml of cold water and stir. Bring to the boil while stirring. Spread the cake glaze evenly on the strawberries and let it dry for about 30 minutes. Halve the remaining strawberries, dust with icing sugar and cover the cake with it. Sprinkle with pistachios