John Myers
Contents
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Ingredients
for the cake ...
- 1 Cake base sponge cake
- 1 Strawberry jam to spread
- 1 Fresh strawberries for topping
- 1 Chopped pistachios
Pie and fruit cream filling
- 250 ml Cream
- 200 ml Sour cream
- 200 ml Fru-Fru
- 2 tbsp Lemon sugar
- 2 tbsp Bio lemon zest
- 3 tbsp Strawberry jam
- 1 packet Ground gelatin
for the cake jelly mixture
- 1 packet Cake jelly
- 250 ml Water cold
- 4 tbsp Lemon sugar
- 1 whole Lemon juice
- 1 tbsp Strawberry jam
- 1 tsp Fruit balsamic vinegar No. 6
Instructions
Cake base
- first bake a cake base - recipe in my cookbook, to be found under: OBSTTORTENBODEN - then let this cake base cool down - spread strawberry jam - then put a cake ring around it
Pie fruit cream filling
- Dissolve the gelatine powder according to the instructions - whip the cream until stiff - add the fru-fru and sour cream and mix well - add lemon sugar, lemon zest and strawberry jam and season to taste - first add 1-2 spoons of the cream mixture to the slightly warmed up gelatine and stir well so that no lumps are formed - only then stir the gelatin into the cream
Cake jelly mass to cover
- Mix the cake jelly in cold water - add the lemon sugar, strawberry jam, fruit balsamic vinegar and the lemon juice and bring everything to a boil - let it boil for 1 min
completion
- Put the cake cream filling on the cake base coated with jam - cut the strawberries into slices and place on top of the cream - sprinkle pistachios in between - finally carefully pour the cake jelly evenly over the cake - for at least 2 hours. refrigerate
Nutrition
Serving: 100gCalories: 253kcalCarbohydrates: 24.1gProtein: 1.9gFat: 16.6g
