John Myers
Ingredients for 1 servings:
- 80 g flour
- 60 g marzipan, cut into small pieces
- 30 g cornstarch
- 70 g sugar
- 40 g ground almonds
- 2 tsp baking powder
- 60 g butter, melted, slightly cooled
- 4 eggs
- 400 g strawberries
- 40 g sugar
- 125 g butter, room temperature
- ½ pack of vanilla pudding powder
- 1 some jam for spreading, e.g. strawberry jam
- 1 some brittle or coconut sprinkles or sliced almonds
- 200 ml water
- 3 tbsp strawberry jam or syrup
- 1 tbsp potato starch
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes
summery fruity
Here’s a summery, fruity cake recipe that doesn’t taste as “heavy” as it sounds, making it suitable even for those who don’t like buttercream. The measurements are perfect for a small, round springform pan (20 cm in diameter). The cake will then serve 3 (max. 4) people. For the sponge cake: Preheat the oven to 180 degrees Celsius. Separate the eggs. Whisk the egg yolks, marzipan, and 2/3 of the sugar until smooth. Combine the flour, cornstarch, baking powder, and ground almonds. Beat the egg whites with the remaining sugar until stiff. Alternately fold in a little of the stiff egg whites and a little of the flour mixture to the marzipan-egg mixture until completely blended. Finally, add the melted, still hot butter. Line the bottom of the cake pan with baking paper. Lightly grease the sides of the pan and dust with flour. It’s best to fill half of the batter into the tin, about 1 cm high, and place in the preheated oven. Bake for about 20 minutes, then let it cool slowly in the tin. Since the cake consists of two sponge cakes, two equally sized cake tins are ideal. Alternatively, the second batter can be baked in a smaller tin and later cut out using the cake ring of the small round tin (I used a small baking sheet). For the buttercream: Wash the strawberries and remove the green parts. Set aside about 100 g of strawberries. For the cream, puree the remaining strawberries with a hand blender. If you prefer a seedless mixture, you can then pass the mixture through a sieve. Put the strawberry puree – except for 3 tablespoons – into a saucepan. Add half of the sugar and bring the mixture to a boil. Mix the remaining sugar with the 3 tablespoons of strawberry puree and the custard powder until smooth. When the mixture boils, remove the pan from the heat and stir in the custard powder mixture. Then let everything cook for another minute while stirring. The mixture then needs to cool slightly (to room temperature). Beat the warm (but not melted) butter until creamy. Add the cooled strawberry mixture to the butter in portions (about 2 tablespoons each) and mix thoroughly before adding the next portion. Repeat until the strawberry mixture and butter are completely combined. Remove the cooled sponge cakes from the tin. Spread the first layer with jam. Spread about 1 cm of strawberry buttercream over this. Place the second layer on this layer. Spread this with jam as well and add another layer of buttercream. You should now have some buttercream left over to coat the edge of the cake at the end. Spread the reserved strawberries over the top layer of buttercream. For the glaze, bring 170 ml of water and the jam (or syrup) to a boil. Stir the potato starch into the remaining water until smooth. If necessary, strain the water and jam mixture to remove any fruit pieces or seeds. Stir the cornstarch into the boiling jam water and bring to a boil briefly, stirring constantly. Then remove the pan from the heat and carefully spread the glaze, tablespoon by tablespoon, over the strawberries, starting in the center of the cake. Allow the glaze to cool slightly and set (it will set a little faster in the refrigerator). Once the glaze has firmed up a bit, remove any residue from around the bottom layer and spread the remaining buttercream evenly over the edge of the cake. Finally, decorate the edge of the cake with praline (or desiccated coconut, sliced almonds—depending on your taste).
Facebook Comments