Strawberry Cake
Spoonsparrow: The classic fruit cake comes with fresh fruits, marzipan and whipped cream. Here is the recipe.
Ingredients
- 3 eggs
- 90 g sugar
- 90 g flour
- baking powder
- 250 g strawberries
- 70 g raw marzipan
- 50 g powdered sugar
- 30 g ground pistachios
- 8 sheets of white gelatin
- 1 lemon (juice)
- 450 g yogurt
- 150 g sugar
- 2 packets vanilla sugar
- 200 g whipping cream
- 500 g strawberries
- 300 g whipping cream
- 1 packet stabilizer for whipped cream
- 75 g almond flakes
Instructions
-
1.
Separate the eggs. Beat egg whites with 1 tablespoon sugar and a pinch of salt until stiff peaks form. Whisk yolks with remaining sugar and 2 tablespoons lukewarm water until creamy. Gently fold in sifted flour and baking powder, then pour into a lined springform pan, smooth the surface and bake at 175 °C for 25 minutes.
-
2.
Wash strawberries and quarter them. Mix marzipan with powdered sugar and pistachios. Roll out between sheets of cling film into two thin discs of 26 cm diameter. Soak gelatin in cold water. Whisk yogurt with sugar, vanilla sugar and lemon juice until smooth. Dissolve gelatin in a saucepan, mix with a little yogurt, then fold into the whole mixture.
-
3.
Beat cream until stiff and fold in strawberry pieces. Cut sponge horizontally in half. Place one marzipan disc on each base layer. Build the cake by adding a ring of sponge, filling with cream, placing the top disc, and refrigerate for at least 4 hours.
-
4.
Whip cream with stabilizer until stiff. Slice strawberries thinly. Cover the assembled cake with whipped cream, sprinkle almond flakes around the edge, and decorate with cream dots and strawberry slices.
