John Myers
Ingredients for 1 servings:
- 9 eggs, size M, room temperature
- 1 ½ tsp salt
- 240 g sugar
- 1 ½ packets of vanilla sugar
- 105 g flour
- 135 g cornstarch
- 900 g cream
- 6 packs of cream stiffener
- n. B. Vanilla paste, approx. 3 – 6 tsp
- 1,500 g mascarpone
- 330 g sugar
- 1,200 g strawberries
- 100 g strawberry jam
- 1 pack of white chocolate shavings
Instructions
Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 40 minutes
This recipe is for a 28cm springform pan.
For the sponge cake base, line a 28cm springform pan with baking paper. Do not grease the sides so that the batter can rise nicely later. Separate the eggs and beat the egg whites with the salt until stiff peaks form. Just before the end, add about 160g of sugar and continue beating until stiff peaks form. Beat the egg yolks with the remaining sugar (80g) and the vanilla sugar until frothy. Fold the beaten egg whites into the egg yolks. Sift the flour and cornstarch and fold in carefully. As little air as possible should escape from the batter! Pour the batter into the springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes. Do not open the oven door during baking (you won’t be able to anyway, as you’ll have enough to do). At the end of the baking time, leave the oven open and leave the base in the oven for a few more minutes. Remove the base and let it cool. For the frosting, whip the cream with the cream stabilizer and the vanilla paste until stiff peaks form. Mix the mascarpone and sugar well until creamy. Fold the cream into the mascarpone cream and chill until needed. To finish, first hull the strawberries. Cut about half of the strawberries in half. Then cut 3/4 of the remaining strawberries into small cubes. Use a hand blender to turn the remaining quarter of the strawberries into strawberry puree. Mix about 3 tablespoons of the mascarpone cream with half of the puree (less if necessary, so the cream still sets). It should only be a very light pink color. Otherwise, you could add red food coloring. Now cut the sponge cake into 3 equal slices. This is easiest with a cake cutter or the string trick. Place the first layer in a cake ring and fill with a little of the cream. Place the strawberry halves on top of the cream and fill the gaps with a little of the cream. Now place the next layer on top and spread with the strawberry jam. Spread another layer of cream on top. Make sure there’s enough left to form the spaghetti (about 3 tablespoons full). Add the diced strawberries and smooth the surface. Now place the last layer on top and spread with the strawberry puree cream. Remove the cake ring and smooth the edge with the strawberry puree cream. Press the spaghetti with the remaining light cream. The easiest and best way to do this is with a spaghetti press (like the one you get at an ice cream parlor). Pour the remaining puree over the spaghetti and sprinkle the edge and the “spaghetti” with the white chocolate shavings. Chill thoroughly (about 4 hours, until the cream is firm). This amount is enough for about 16 large cake slices, depending on how large you cut them. Note: The 28cm springform pan was just over half full and rose well. There was no leakage, but it formed a nice hemisphere on top during baking. After cooling down, everything was fine and the top of the base was flat again and very fluffy.
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