John Myers
Contents
show
Ingredients
floor
- 1 a cup Sour cream
- 200 g Sugar
- 300 g Flour
- 5 Eggs
- 1 Msp Vanilla pod scraped out
- 1 packet Baking powder
- Fat and breadcrumbs for the pan
filling
- 500 g Strawberry fresh Morocco
- 1 tbsp Powdered sugar
- 50 ml Strawberry wine
- 250 g Quark semi-fat
- 100 g Sugar
- 1 Msp Lemon zest
- 5 tsp Instant gelatin
- 300 ml Cream
- 1 packet Bourbon vanilla sugar
- 1 packet Cream stiffener
Topping
- 300 ml Cream
- 1 packet Cream stiffener
- 1 packet Bourbon vanilla sugar
- 2 tbsp Chocolate shavings white
- 6 Fresh strawberry
Instructions
floor
- The ingredients are sufficient for 1 28cm shelf and 1 26cm shelf or a heart-shaped shelf. Grease molds and sprinkle with breadcrumbs. Put all ingredients in the food processor and stir on a low speed, then beat on the highest speed for 1 minute. Spread the dough on both forms and bake at 160 ° for 25 minutes. Divide the batter over both forms
filling
- Wash and clean the strawberries, cut into small cubes and marinate for 10 minutes in a bowl with strawberry wine and powdered sugar. Then drain on a sieve.
- Stir quark, sugar, lemon zest and instant gelatine. Whip the cream, add the cream stiffener and vanilla sugar and fold into the curd mixture with the strawberries.
- Use the heart-shaped base for other purposes. Remove the cooled 28e base from the mold and cut across. Place the lower base on a plate and brush with the cream cheese. Put the second floor on top and press it down firmly.
Topping
- Whip the cream as before, pour a third into a piping bag. Cover the cake with the rest. Decorate the cake with the cream in the piping bag and the strawberries.
Nutrition
Serving: 100gCalories: 303kcalCarbohydrates: 37.2gProtein: 7.4gFat: 13.7g
