Cream cake à la Fürst Pückler
- 2 eggs (size M)
- 75 g Sugar
- 50 g flour
- 50 g Cornstarch
- 1 TL baking powder
- 1 EL Cocoa powder
- fat
- 1 pack (250 g) frozenStrawberries
- 9 sheets white gelatine
- 1 Vanilla pod
- 3 (à 200 g) Mug of whipped cream
- 100 g Sugar
- Juice of 1/2 lemon
- 150 g whipped cream
- 1 EL Sugar
- 6 Chocolate wafers
- Mint
75 minutes
easy
- 1.
- Separate eggs. Beat the egg whites and 1 tablespoon of cold water until stiff. Stir in sugar. Add the egg yolks one after the other and stir in well. Mix the flour, cornstarch, baking powder and cocoa and sieve onto the egg yolk mixture.
- 2.
- Carefully fold in. Grease the bottom of a springform pan (24 cm Ø). Pour in the dough, smooth it out and bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 20-25 minutes. Remove the sponge cake from the mold and leave to cool on a wire rack.
- 3.
- Meanwhile, let the strawberries thaw at room temperature for 1 1/2 - 2 hours. Return 1 strawberry to the freezer to garnish. Soak the gelatine in cold water. Place a cake ring or the edge of the springform pan around the sponge cake base.
- 4.
- Cut the vanilla pod lengthways, scrape out the pulp. Beat 2 cups of cream and vanilla pulp until stiff. Sprinkle in 2 tablespoons of sugar. Squeeze out 4 sheets of gelatine, dissolve and stir into the vanilla cream.
- 5.
- Spread evenly on the sponge cake and refrigerate for about 30 minutes. Meanwhile, puree the strawberries, lemon juice and 4 tablespoons of sugar. Approx. Remove 2 tablespoons of strawberry puree and set aside to garnish.
- 6.
- Squeeze out the remaining gelatine, dissolve it and stir into the strawberry puree. Chill briefly until it starts to become thick. In the meantime, whip the remaining cream and sugar until stiff. Fold into the strawberry puree and spread on the vanilla cream.
- 7.
- Chill the cake for approx. 2 hours. To decorate, whip the cream and sugar until stiff and put in a piping bagFill the star nozzle. Remove the cake from the cake ring and lift it onto a cake plate. Sprinkle the cream tuffs on the cake.
- 8.
- Halve the chocolate wafers and place in the tuffs. Before serving, decorate the tuffs with the strawberry, mint leaves and strawberry puree. Makes about 16 pieces.
1 portion approx:
- 250 kcal
- 1050 kJ
- 4 g protein
- 16 g fat
- 20 g carbohydrates
Leave A Comment