Herrentorte
- 4 eggs (size M)
- 200 g Sugar
- 1 pinch salt
- 1 packet vanilla sugar
- 80 g flour
- 80 g Cornstarch
- 4 EL Cocoa powder
- 1
gestr. Baking powder - 4 (à 200 g) Mug of whipped cream
- 4 EL Coffee liqueur
- 100 g dark chocolate
- 1 TL soluble coffee powder
- Strawberries
- baking paper
120 minutes
easy
- 1.
- Separate eggs. Beat the egg whites with the whisk of the hand mixer until stiff. Gradually pour in 70 g of sugar. Beat egg yolks and 4 tablespoons of hot water until creamy, add remaining sugar, salt andAdd vanillin sugar and beat until frothy. Let the egg whites slide onto the egg yolk cream. Sieve flour, cornstarch, 2 tablespoons cocoa and baking powder over it. Fold in loosely with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake, smooth it out and bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 20 minutes. Remove the sponge cake from the edge with a knife and let cool on a wire rack. Peel off baking paper. Cut the soil twice horizontally. To fill the cake, whip 500 g of whipped cream and coffee liqueur until stiff. Finely chop the chocolate and fold into the cream. Spread half of the chocolate cream on the lower base, place the second base on top and brush with the remaining chocolate cream. Place the third floor on it. Beat the rest of the cream until stiff. Brush the cake with 200 g of the cream all around. Mix the rest of the cocoa powder and coffee powder and dust the cake with it. Decorate with a cake comb. Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 tuffs onto the cake. Wash, clean, quarter the strawberries and stick them loosely in the cream tuffs. Makes approx. 12 pieces
1 portion approx:
- 420 kcal
- 1760 kJ
- 6 g protein
- 26 g fat
- 35 g carbohydrates
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