No Refined Sugar

Strawberry Cream Cake

5
Average: 5 (3 votes)
(3 votes)
Strawberry Cream Cake
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 55 min.
Ready in

Healthy, because

Even smarter

The secondary plant substances ferulic and ellagic acid from strawberries have been proven to have a cancer-preventive effect. The berries are also real vitamin packages. Plenty of vitamin C, K and folate are contained.

Sweetness is a matter of getting used to. Try to reduce sugar and sugar alternatives in everyday life. After a short time, the sweetness of fruit will be enough for you in many cakes. Admittedly, it is hardly possible to completely do without sweetening foods in a cake, but you can still reduce the amount of coconut blossom sugar to taste.

Ingredients

for
1
Ingredients
250 grams Pastry flour
150 grams cold butter
1 egg
70 grams sugar
Pastry flour (for the countertop)
5 sheets gelatin
600 grams fresh Strawberries
150 grams sugar
1 tablespoon lemon juice
500 grams Mascarpone
200 milliliters Whipped cream (at least 30% fat content)
1 packet red Pie glaze
How healthy are the main ingredients?
StrawberryMascarponeWhipped creamsugarsugaregg

Preparation steps

1.

Mix the flour with the sugar and place in the center of the countertop. Press a hand trough into the flour, beat the egg and add to flour. Add in the butter in pieces to the dough. Chop all ingredients with a knife, so that crumbs are made. Form quickly into a dough and wrap in plastic wrap for 30 minutes in the refrigerator. Preheat the oven to 200°C (approximately 400°F). Roll out the dough in the size of the springform pan on a floured surface on baking paper. Bake in preheated oven for about 15-20 minutes. Remove and let cool.

2.

Soften the gelatin in cold water. Rinse the strawberries, trim, cut into slices of 1/3's and halves. Puree half with 50 grams (approximately 1/4 cup) of sugar and the lemon juice. Place the puree through a fine sieve and mix with the mascarpone and remaining sugar. Whip the cream until stiff and carefully fold into the strawberry mascarpone mixture. Place the soaked gelatine in a saucepan, heat and add 2 tablespoons of mascarpone cream. Then stir back into the remaining mascarpone cream.

3.

Place the strawberry slices on the rim of the springform pan in a row (set 8 slices for decoration aside) and the strawberry halves with the cut side down on the bottom. Spread the strawberry mascarpone cream over the strawberries, smooth out and in the refrigerator for 1-2 hours. Add the remaining strawberry slices in the center of the pie in a circle, heat 250 ml (approximately 1 cup) of water with the red fruit glaze and pour evenly over the tart. Cool again for at least 1 hour. Remove from the springform pan and cut into pieces. Serve.