Almond Cake with Strawberry Cream Filling

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Almond Cake with Strawberry Cream Filling
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
7 h.
Preparation

Ingredients

for
1
For the sponge cake
6 egg yolks
6 egg whites
180 grams sugar
1 packet Vanilla sugar
80 grams Pastry flour
40 grams ground almonds
80 grams cornstarch
For the cream filling
700 grams Quark
3 egg yolks
600 grams Strawberries
220 grams sugar
1 packet Vanilla sugar
5 sheets Red gelatin
4 sheets white gelatin
125 milliliters Whipped cream
powdered sugar (for dusting)
How healthy are the main ingredients?
StrawberrysugarsugarWhipped creamalmond

Preparation steps

1.

Measure out all ingredients accurately.

2.

Line the bottom of a springform pan with parchment paper.

3.

For the cake: Toast the almonds in a dry frying pan and let cool.

4.

Whip the egg yolks with 1/2 the sugar and the vanilla sugar until fluffy.

5.

Whip the egg whites until foamy. Continue beating, gradually adding the remaining sugar, until stiff and glossy.

6.

Fold the egg whites into the egg yolk mixture.

7.

Combine the flour and cornstarch, sift over the egg mixture, add the toasted almonds and gently fold together.

8.

Pour the batter into the prepared springform pan, smooth the surface and bake in a preheated oven (175°C) (approximately 350°F) for 25-30 minutes, until a toothpick inserted in the center comes out clean.

9.

Remove the cake from the oven and let cool slightly. Carefully run a knife around the edge of the springform pan, invert the cake onto a wire rack and let cool for at least 2 hours. Cut into 2 horizontal layers.

10.

For the filling: Strain the quark then mix with the egg yolks. Set 1/3 aside.

11.

Rines the strawberries and hull. Set 100 grams (approximately 3 ounces) aside for decoration then purée the remaining strawberries. Fold into the reserved quark mixture along with 60 grams (approximately 1/4 cup) sugar and the vanilla sugar.

12.

Bloom the red and white gelatin separately in cold water.

13.

Bring the remaining sugar and a little water to a boil in a pan and lightly caramelize. Stir into the plain quark mixture. 

14.

Squeeze the excess water from the white gelatin and melt over low heat with 2-3 tablespoons caramel quark mixture. Stir into the main caramel quark mixture. Squeeze the excess water from the red gelatin and melt over low heat with 2-3 tablespoons strawberry quark mixture. Stir into the main strawberry quark mixture. 

15.

Chill the caramel and strawberry quark mixtures.

16.

Once the quark mixtures begin to set, around 15 minutes, fold the whipped cream equally among the mixtures.

17.

Place a cake ring around the bottom sponge cake layer and spread the strawberry cream over top. Spread the caramel cream on top and then mix with a fork to create a marble pattern. Place the top cake layer on top and chill for at least 3 hours. Before serving, dust with powdered sugar and garnish with reserved sliced strawberries.