Strawberry Cream Cake
- For the sponge cake
- 3 eggs
- 1 tablespoon hot water
- 75 grams sugar
- 75 grams Pastry flour
- 15 grams cornstarch
- 1 teaspoon Baking powder
- 100 grams chopped Dark couverture chocolate
- For the filling
- 5 sheets silver gelatin
- 5 sheets red-colored gelatin
- 4 egg yolks
- 160 grams sugar
- 375 milliliters red Sparkling wine
- 100 milliliters Strawberry juice (from about 150 grams pureed and passed strawberries) (approximately 5 ounces)
- 250 milliliters Whipped cream
For the sponge cake: Whip the eggs, water and sugar in a mixing bowl until foamy, about 7 minutes on high speed. Sift the flour, cornstarch and baking powder over top and fold in until just combined. Fold in the chocolate. Transfer to a greased springform pan and bake in a preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Let cool in the pan then remove and cut into 2 horizontal layers.
For the filling: Bloom both types of gelatin in cold water. Whip the egg yolks and sugar until foamy, pour into a saucepan, add champagne and strawberry juice. Gently heat until thickened slightly, stirring continuously. Add gelatin and stir until dissolved. Let cool. Whip the cream until stiff. When the filling begins to gel, fold in the whipped cream.
Arrange one cake layer on a cake plate and place a cake ring around it. Fill with the wine cream, smooth the surface, add the remaining cake layer and let chill in the refrigerator for 4-5 hours. Remove the cake ring.
To finish, whip the cream until stiff with the vanilla sugar. Spread 2/3 of the whipped cream over the top and around the edges of the cake. Sprinkle the sides with the toasted almonds. Transfer the remaining cream to a pastry bag fitted with a star tip (No. 10) and pipe small rosettes around the top edge of the cake and 3 larger rosettes in the center. Decorate the cake with the candy and dust the edge lightly with cocoa powder. Serve chilled.