John Myers
Stracciatella Cream Cake
The perfect stracciatella cream cake recipe with a picture and simple step-by-step instructions.
- Biscuit
- 6 Pc. Eggs
- 100 g Sugar
- 100 g Flour
- 100 g Food starch
- 1 tsp Baking powder
- 1 pinch Salt
- Filling
- 1200 ml Cream 30% fat
- 6 packet Vanilla sugar
- 6 packet Cream festival
- 80 g Cocoa powder
- 150 g Dark chocolate couverture
- Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with the sugar until frothy. Mix the flour, cornstarch and baking powder, sift over and stir in. Add salt. Fold in the egg whites.
- Preheat the oven to 185 °. Place the dough in a parchment-lined springform pan and bake for about 20-30 minutes. Then let cool down well.
- Place the sponge cake on a cake plate and cut horizontally twice. Place a cake ring around the bottom.
- Beat 4,400 ml of heavy cream with 2 vanilla sugar and 2 whipped cream stiff and spread half of it on the lower base.
- Melt the couverture in a water bath and pull strands of chocolate over the cream. Cover with the second floor.
- Whip the rest of the cream until stiff, mix with cocoa powder and distribute half of it on the second base. Pull chocolate threads over it.
- Place the third base on top as a lid, brush with the remaining white cream and garnish with chocolate cream and chocolate threads.
- Spread the rest of the whipped cream mixed with cocoa powder around the cake. You can decorate the cake to taste.
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