Strawberry Cake with Pistachios

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Strawberry Cake with Pistachios
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Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
Dough (for about 12 pieces; 1 springform pan 26 cm)
3 eggs
100 grams sugar
1 packet Lemon extract
60 grams Pastry flour
150 grams ground almonds
For the jelly
200 grams Strawberries
250 milliliters red Currant juice
4 Tbsps sugar
6 sheets white gelatin
For the cream
300 grams Strawberries
8 sheets white gelatin
250 grams Quark
100 grams sugar
1 lemon (grated zest and juice)
200 grams Whipped cream
to garnish
50 grams chopped Pistachio
Strawberries
How healthy are the main ingredients?
StrawberryStrawberryWhipped creamalmondsugarsugar

Preparation steps

1.

For the dough, separate the eggs. Beat the egg whites with half of the sugar. Stir the remaining sugar and the egg yolks until creamy. Add the flour and Citro Back. Stir in the almonds. Fold in the egg whites. Pour into the lined baking tin, smooth and bake for 20 minutes at 200°C (approximately 400°F). Remove and allow to cool.

2.

For the jelly, rinse and slice the strawberries.

3.

Soak the gelatin in cold water.

4.

Mix the currant juice and sugar. Dissolve the gelatin in a small saucepan with some juice over low heat. Stir in the remaining juice. Pour into a bowl and mix with the strawberries. Chill until almost completely gelled.

5.

Slice the cooled cake horizontally. On the bottom layer, spread the jelly. Carefully place the second layer on top.

6.

For the cream, soak the gelatin in cold water. Rinse and puree the strawberries. Dissolve the dripping wet gelatin in a small saucepan over low heat. Stir in the strawberry puree. Add the quark, sugar, lemon zest and lemon juice. Mix well. Chill in refrigerator until the mixture starts to gel.

7.

Fold the cream until stiff. Spread the cream onto the cake. Place covered in the refrigerator overnight. Loosen the cake from the pan and transfer onto a pie plate. Garnish with the strawberries and chopped pistachios.