John Myers
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Fürst Pückler Cream Cake
The perfect fürst pückler cream cake recipe with a picture and simple step-by-step instructions.
Viennese soil
- 200 g Flour type 405
- 200 g Sugar
- 80 g Soft butter
- 50 g Mondamin
- 5 Pc. Fresh eggs, size L
- Zest of half a lemon
Chocolate cream
- 500 g Whipped cream
- 75 g Cream stand, neutral
- 100 ml Water (20-25 ° C)
- 4 tbsp Cocoa powder
- 4 tbsp Chocolate shavings
- 1 tbsp Sugar
Vanilla cream
- 375 g Whipped cream
- 56 g Cream stand, neutral
- 75 ml Water (20-25 ° C)
- 1 Pck. Real vanilla sugar
- 1 Pc. Bourbon vanilla
Strawberry cream
- 375 g Whipped cream
- 70 g Cream stand, neutral
- 90 ml Water (20-25 ° C)
- 250 g Strawberries
- 1 tbsp Lemon juice.
- For the cake base, mix the butter with the eggs to a creamy mass. Then pour in the sugar, stirring constantly. The finished mass must be airy but also stable. Sieve the flour, mondamine, baking powder and add the lemon zest. Then carefully fold in the flour with a whisk.
- Line a 26 cm diameter springform pan with baking paper and pour in the batter. Place in the preheated oven and bake at approx. 160 ° C for between 30 and 40 minutes on top / bottom heat. Do the cooking test with a wooden skewer. Take the finished base out of the oven and let it cool down for about 5 minutes. Then turn out onto a wire rack and let cool completely under a kitchen towel for about an hour.
- When the base has cooled down, cut into three equally thick slices. Take a cake platter and place a slice of the bottom on it. Place an adjustable cake ring around the base and adjust the size exactly to the base so that the ring fits snugly.
- Wash the strawberries. Puree about 100 g of it. Cut the rest into cubes about 5 mm and drizzle lemon juice over them. Whip the ice-cold cream really stiff. In a bowl, mix the cream together with the water and the pureed strawberries until a homogeneous mixture is formed. Immediately add the diced strawberries and carefully fold in the cream with a whisk.
- Place the finished cream on the first cake base and smooth it out. Now place the second slice of the bottom on top. Put the bottom in the refrigerator for half an hour.
- In the meantime, scrape out the vanilla pod with the back of a knife. Measure the cream for the vanilla cream, put the vanilla pod in it and put it back in the refrigerator.
- When the half hour is up, remove the vanilla pod from the cream. Whip the cream until creamy. Then add the vanilla sugar and vanilla pulp and beat until really stiff. Mix the cream with the water in a bowl to form a homogeneous mixture and then carefully fold in the stiff vanilla cream with a whisk.
- Take the cake out of the refrigerator and spread the vanilla cream on top. Then place the last slice of the cake base on top and place in the refrigerator again for half an hour.
- When the time has elapsed, take the cake out of the refrigerator and remove the cake ring by turning it slightly. Now set the ring to a little over 27 cm and put it back around the cake.
- Mix the cream for the chocolate cream until creamy. Add sugar, cocoa and chocolate shavings and whip the cream until stiff. Mix the cream with the water in a bowl to form a homogeneous mixture and carefully fold in the chocolate cream with a whisk.
- First press the chocolate cream between the cake and the cake ring so that an even layer is created on the outside. Then spread and smooth the cake from above. Put a small portion of the cream in a piping bag and place 12 swabs all around.
- If you want, you can decorate the cake. Chocolate decorations, for example, can be placed in the dots on the cake. A small strawberry or a strawberry slice is also ideal.
- Place the finished cake in the refrigerator for at least two hours. After this time, the cake is firm and can be served.
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