John Myers
Prince Pückler Cake
The perfect prince pückler cake recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 120 g Extra fine sugar
- 3 tbsp Boiling water
- 1,5 tbsp Baking cocoa
- 1 packet Chocolate pudding powder
- 60 g Flour
- 0,5 tsp Baking powder
- White cream:
- 400 ml Cream
- 100 g White couverture
- 2 tbsp Sugar
- 1 Vanilla pod (pulp only)
- 2 leaf White gelatin
- Pink cream:
- 300 ml Cream
- 250 g Frozen strawberries
- 3 tbsp Sugar
- 1 tbsp Lemon juice
- 5 leaf White gelatin
- Separate the eggs, beat the egg whites with boiling water and a pinch of salt until stiff. Gradually pour in the sugar. Stir in the egg yolks one at a time. Sieve the flour with cocoa, custard and baking powder and fold into the egg cream. Bake the dough in a springform pan at 190 ° C top and bottom heat for about 25 minutes and then let it cool down. Put a ring around it.
- For the white cream, whip the cream with sugar until stiff. Soak gelatine in cold water, melt couverture over a water bath. Dissolve the gelatine with a little water and mix with the liquid couverture and the vanilla pulp, allow to cool a little. Then stir very carefully and slowly into the cream. Spread the cream on the floor and chill for about 2 hours.
- For the pink cream, thaw the strawberries (clean fresh strawberries), puree with sugar and lemon juice. Whip the cream until stiff, soak the gelatine in cold water. Dissolve the gelatine with a little water, mix with a little strawberry puree, then stir into the rest of the fruit mixture. When the mixture begins to gel, carefully fold in the cream. Spread on the white cream and refrigerate for 3-4 hours.
- Decorate as desired. I caught juice from the frozen strawberries and thickened it with a little gelatine. Cream tuffs on it, red juice sprinkled over it, DONE 🙂
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