Woodruff Strawberry Cake

1. I had baked the dark sponge cake some time ago. Let the cake base cool, cut it in half and freeze it between 2 layers of baking paper: – The ingredients for this sponge cake: 5 eggs, 180 g sugar, 1 pinch of salt, 50 g corn starch, 170 g flour, 30 g cocoa powder, 2 pinches of baking powder. Make the sponge cake from these ingredients and bake in a 26 cm springform pan either to 160 ° convection or to 180 ° top / bottom heat. Baking time: approx. 40 minutes.

To prepare:

1. Place a layer of frozen cake crust on a cake plate. Brush the inside of the cake ring with oil, sprinkle with sugar and clamp it tightly around the cake base. (Brush the cake ring with oil and sprinkle it with sugar because it can be easily removed without causing any damage to the edge of the cake)
2. Wash and pluck the strawberries.
3. Halve 4,150 g of the strawberries and cut straight on the stem. Cut the remaining 500 g strawberries into approx. 1 cm cubes, mix with 3 tablespoons of jam and set aside.

Preparation of the topping:

1. Use the whisk of the food processor to whisk the 250 g cream and vanilla sugar until stiff and store in the refrigerator until ready to use.
2. Pour 6,400 g sour cream and 100 g sugar into a mixing bowl and stir until creamy with a whisk, add the 70 ml woodruff syrup and stir thoroughly.
3. Mix the gelatine in 60 ml water and dissolve in the microwave. Pour approx. 4 tbsp of the woodruff cream into the dissolved gelatine, stir quickly, and pour back into the rest of the woodruff cream and stir again thoroughly. Now fold in the whipped cream with a whisk.
4. Place the strawberry halves on the sponge cake and place them along the cake ring with the cut surface facing outwards.
5. Fill half of the woodruff cream into the cake ring and spread it diagonally outwards so that the strawberries on the edge are covered with the cream and cannot tip over.
6. Then place the strawberry cubes mixed with the jam in the middle of the filling and distribute evenly.
7. Spread the rest of the woodruff cream on top and chill in the refrigerator for at least 5 hours.

Preparation of the pouring:

1. Put 2 tablespoons of sugar and the glaze in a pot, mix thoroughly with a spoon and gradually mix with 100 ml of woodruff syrup and 150 ml of water. Bring the whole thing to the boil, stirring constantly. As soon as the topping is boiling, take the saucepan off the hob, let it cool for half a minute while stirring and then spread it over the surface of the cake and ideally put it in the fridge overnight.

Decoration:

1. Whip 13,100 ml cream until stiff, fill into a decorative syringe with a rosette nozzle and squirt 16 rosettes onto it. Halve the rest of the strawberries (and if there were 16 strawberry halves left, they could still be placed on the cream rosettes, but unfortunately I ran out of strawberries! Somehow the strawberry halves had become independent, or something)
2. Carefully run along the inner edge of the cake ring with a smooth knife and slowly remove the cake ring and serve VOILA. Good Appetite!