Marbled Strawberry Cake for the Thermomix

Ingredients

• 3 eggs
• 1 pinch salt
• 90 g sugar
• 60 g flour
• 1 tsp Baking powder
• 30 g ground almonds (3 tbsp)
• 1 small organic orange
• 750 g strawberries
• 12 sheets white gelatin
• 650 g yogurt (1.5% fat)
• 1 packet vanilla sugar
• 20 g amarettini
• liquid sweetener to taste
• 100 g whipping cream
• 1 tbsp red currant jelly (or other red fruit jelly)
• 1 packet red fondant glaze
• 125 ml cherry juice

Instructions

1. 1.

   Line the bottom of a 26 cm springform with parchment paper. Separate the eggs. Attach the whisk attachment to the mixing bowl and add egg whites and salt. Beat for 1 min at speed 4 until stiff, then pour out and rinse the bowl.

2. 2.

   Add yolks with 3 tbsp warm water and sugar to the bowl. Attach the whisk and mix for 1 min at speed 3.

3. 3.

   Weigh in flour, baking powder, and ground almonds into the bowl and process for 10 sec at speed 4 to form a dough. Fold in the beaten egg whites for 10 sec at speed 2. Rinse the bowl.

4. 4.

   Transfer the batter to the prepared springform, smooth the surface, and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) on the middle rack for about 25–30 minutes until golden brown.

5. 5.

   Remove the sponge from the pan and cool on a wire rack. Meanwhile wash the orange hot, dry it, grate 2 tsp of zest finely. Halve the orange and squeeze one half for juice.

6. 6.

   Soak the gelatin in cold water for 5–7 minutes.

7. 7.

   Attach the whisk to the bowl and weigh in the cream. Whip under supervision for 50 sec at speed 3 until stiff; repeat if necessary. Pour out the whipped cream.

8. 8.

   Wash strawberries gently, pat dry with kitchen paper, and clean them. Set aside 1/4 on a plate for garnish. Add the remaining berries to the bowl, crush for 10 sec at speed 4, then pour out. Add yogurt with vanilla sugar, orange zest, and 4 tbsp orange juice to the bowl, mix for 10 sec at speed 5, then pour out. Pour 4 tbsp of the yogurt cream into the bowl and warm for 7 min at 80 °C on speed 2. After about 30 sec add the gelatin gradually through the lid opening. Add another 4 tbsp of the cream through the lid. Then add the remaining cream, puréed strawberries, and amarettini. Mix everything for 10 sec at speed 4. Taste with sweetener if desired. Carefully fold in the stiff whipped cream with a spatula. Warm the currant jelly briefly in the microwave or on the stove. Spread the cooled sponge with it. Place the springform ring around the base, close it. Spread the strawberry‑yogurt mixture over the cake and smooth the surface. Refrigerate for about 3 hours until firm. Prepare the fondant glaze according to the package using cherry juice. Garnish the cake with remaining strawberries, drizzle the glaze, and let it set.