Wrapped cake with strawberry topping

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of water with the whisk of the hand mixer until stiff, adding 150 g sugar and 1/3 of the vanilla pulp at the end. Add the egg yolks and fold under. Mix flour, starch, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Place on a baking tray lined with baking paper and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

2. 2

   In the meantime, slightly moisten a clean tea towel with water, place it on the work surface and sprinkle it with sugar. Remove the finished sponge cake from the edge with a knife, turn it over onto the cloth and carefully peel off the baking paper. Whip the damp cloth over the edges of the dough and allow the sponge cake to cool. Grease the cake plate (approx. 26 cm Ø)

3. 3

   Mix cream cheese, 3 tablespoons sugar, remaining vanilla pulp, orange juice and zest. Whip 200 g cream with the whisks of the hand mixer until stiff. Fold the cream into the cream cheese mixture and spread evenly on the sponge cake. Allow to rise slightly at room temperature

4. 4

   Cut the sponge cake crosswise into 5 strips of approx. 7.5 cm wide. Carefully roll up the first strip and place it in the middle of the cake plate. Wrap the remaining strips like a snail/ spiral. Place a cake ring firmly around the cake and refrigerate overnight

5. 5

   Wash and clean the strawberries and cut into thin slices. Whip 200 g cream with the whisk of the hand mixer until stiff. Remove the cake from the cake ring, spread a thin layer of cream all around and on top. Warm the jelly in a small pot. Spread the strawberries over the cake and spread the jelly on top. Keep the cake cold until serving

6. 6

   waiting time approx. 13 hours

Nutrition Facts

KCAL
400 kcal

CARBS
35 g

FATS
26 g

PROTEINS
7 g