John Myers
Contents
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Ingredients
The biscuit
- 3 Free range eggs
- 2 tbsp Warm water
- 100 g Sugar
- 1 pinch Salt
- 100 g Flour type 550
- 1 tsp Baking powder
The vanilla cream
- 300 ml Milk
- 1 packet Cream pudding powder
- 3 tbsp Sugar
- 1 Vanilla pod
- 50 g Couverture white
- 2 sheet Gelatin white
The strawberry layer
- 500 g Fresh strawberries
- 1 packet Red cake glaze
The curd layer
- 250 g Quark
- 150 ml Cream
- 100 g Sugar
- 1 Lemon, here's the juice
- 3 sheet Gelatin white
...aside from that
- 5 tbsp Red jam or jelly
- 2 packet Red cake glaze
- All sorts of decoration
Instructions
the biscuit
- Separate the eggs and beat the egg whites very stiff. Beat the egg yolks, sugar and water to a whitish cream.
- Now carefully fold the flour, mixed with baking powder, the salt and the egg whites into the egg mixture with a whisk.
- I used the "Gerbera" cake ring for this cake. Grease this and place it on a tray lined with paper or foil. Place in the oven while preheating.
- Now pour the dough into the hot cake ring, distribute it and bake it at 160 degrees for about 20 minutes. Take out, let cool down, use a sheep knife to remove the bottom from the pan and let cool down. Cut through the middle once.
the vanilla cream
- Mix the pudding powder into four tablespoons of milk with three tablespoons of sugar until smooth. (Shaker!)
- Bring the rest of the milk with the vanilla pulp to the boil, add the pudding powder mixture and bring to the boil. Stir so that the pudding doesn't burn.
- Let the gelatine soak in a little cold water.
- As soon as the thick pudding has cooled down a bit, dissolve the chopped couverture and the swollen gelatine in it.
the strawberry layer
- Wash the strawberries with hot water, remove the stem end and cut into small pieces.
- Make the icing according to the instructions and mix the chopped strawberries with it.
the curd layer
- Soak the gelatine as above and let it swell.
- Whip the cream and mix with the quark, sugar and lemon juice and season to taste. Slowly dissolve the gelatin over low heat, stir in two spoons of the quark mixture and then add this to the quark.
the structure
- Place one half of the biscuit base on a cake plate and spread with jam. Put the cake ring back around the base. Now spread the vanilla cream on the jam. Put the second floor on top.
- Spread the icing strawberries on the second shelf. Layer the cream and quark cream on top.
- Finally, carefully pour the still hot cake topping onto the cake so that the quark layer does not dissolve. After two hours of good cooling, remove the cake from the mold with a sheep knife.
- I decorated it with a marzipan lucky beetle, cream, fresh strawberries and a few mint leaves.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 24.2gProtein: 6.2gFat: 3.7g
