Fürst – Pückler Cake

Ingredients for 12 servings:

• 4 eggs
• 3 tbsp water, hot
• 75 g sugar
• 75 g ladyfingers
• 100 g almond(s), ground
• 1 packet of vanilla sugar
• 1 pinch of salt
• Margarine, for greasing
• 75 g dark chocolate
• 4 eggs
• 3 tbsp water, hot
• 70 g sugar
• 75 g almond(s), ground
• 3 drops of bitter almond flavor
• 1 tbsp cherry brandy
• 250 g strawberries
• 200 g sugar
• 200 g butter
• 1 tbsp cherry brandy
• 4 tbsp juice (strawberry juice)
• 125 g powdered sugar
• 2 tbsp juice (strawberry juice)
• 1 tbsp cherry brandy

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

For batter 1, separate the eggs. Beat the egg yolks with water until frothy. Stir in about two-thirds of the sugar until dissolved. Grind the ladyfingers in a mixer. Mix with the almonds and egg yolk mixture. Beat the egg whites until stiff peaks. Gradually add the remaining sugar, vanilla sugar, and salt. Fold into the egg yolk mixture. Pour the batter into a greased 26 cm springform pan. Bake on the middle rack of a preheated oven at 200°C for 20 minutes. Remove the base from the pan, and let it cool on a wire rack. For batter 2, finely grate the chocolate. Set aside. Separate the eggs. Beat the egg yolks with water until frothy. Add two-thirds of the sugar and stir in until dissolved. Mix with the almonds, bitter almond oil, and kirsch. Beat the egg whites until stiff peaks, gradually adding the remaining sugar. Fold into the egg foam mixture along with the grated chocolate. Pour into the cleaned and greased tin and bake on the middle rack of a preheated oven at 200°C for about 30 minutes. Remove the base from the oven, remove from the tin, and let cool on a wire rack. For the filling, wash, hull, and drain the strawberries. Set aside 12 strawberries for the garnish. Chop the remaining strawberries and mix them in a bowl with 50g of sugar. Cover and let stand for about 30 minutes. Cream the butter in a bowl until fluffy, gradually adding the remaining sugar. Mix with the kirsch and strawberry juice from the sugared, drained berries. Mix the strawberries with the butter. Place the first layer on a cake plate. Spread with the filling and cover with the second layer. For the icing, mix the icing sugar, strawberry juice, and kirsch until smooth. Place on the cake, smooth it out with a large knife dipped in hot water, and let the icing run down the layer. Mark 12 pieces on the cake surface and top each with a fresh strawberry