Refined Strawberry Cake

Ingredients

• 50 g marzipan base
• 60 g cold butter
• 100 g flour
• 2 tbsp sugar
• 1 egg yolk
• soft butter (for the pan)
• 5 sheets white gelatin
• 5 sheets red gelatin
• 200 g strawberries
• 3 eggs
• 100 g sugar
• 500 g yogurt
• 1 Tbsp vanilla sugar
• 200 g whipping cream
• 500 g strawberries
• 6 sheets white gelatin
• 3 tbsp sugar
• 50 g crème fraîche

Instructions

1. 1.

   For the dough, cut marzipan base and butter into small pieces. Mix with flour, sugar and egg yolk, knead quickly into a dough, shape into a ball, wrap in foil and refrigerate for about 30 minutes.

2. 2.

   Preheat oven to 200°C fan.

3. 3.

   Grease the springform pan and roll out the dough onto it. Prick several times with a fork and bake in the oven for about 15 minutes, then remove and cool.

4. 4.

   Soak red and white gelatin separately in cold water. Wash, trim and puree strawberries. Separate eggs. Beat egg yolks with 75 g sugar until fluffy. Stir in yogurt and vanilla sugar. Whip cream and egg whites separately to stiff peaks and fold both into the mixture.

5. 5.

   Divide the mixture in half. Melt red and white gelatin in separate pots over low heat. Fold strawberry purée into one half of the cream. Stir each cream into its respective gelatin, then fold gelatin into cream. Refrigerate until beginning to set.

6. 6.

   Fill a piping bag with a round tip and pipe the creams alternately onto the cake base in tight concentric circles. Chill for about 2 hours.

7. 7.

   For the glaze, soak gelatin in cold water. Wash, trim and puree strawberries. Warm purée slightly, squeeze out excess liquid from gelatin and dissolve it in the purée. Stir in sugar and let cool. Spread over the cake and smooth. Whisk crème fraîche until smooth and pipe circles onto the cake with a small round tip, drawing patterns with wooden sticks. Chill for at least another 2 hours before serving.