John Myers
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Sweet Strawberry Beetle
The perfect sweet strawberry beetle recipe with a picture and simple step-by-step instructions.
biscuit
- 4 Eggs
- 90 g Sugar
- 1 pinch Salt
- 30 g Sugar
- 120 g Flour
- 1 Knife point Baking powder
- Cream:
- 400 g Strawberries
- 250 g Whipped cream
- 1 Vanilla pod
- 500 g Yogurt
- 4 El Lemon juice
- 150 g Icing sugar
- 3 P Vanilla sugar
- 6 cl Coconut liqueur
- 6 sheet Gelatin
further:
- 6 El Strawberry jam
- 150 g Raw marzipan
- 30 g Icing sugar
Decoration:
- 100 g Flaked almonds
- 0,375 l Whipped cream
- 1 P Cream stiffener
- 250 g Strawberries
- 2 Chocolate sticks e.g. Mikado
- 2 Toffifee
- Sponge cake: Separate the eggs. Mix the yolks with sugar and 2 tablespoons of lukewarm water with the mixer for about 5 minutes until frothy. Beat the egg whites with a pinch of salt until stiff. Gradually beat in the sugar. Beat the egg whites vigorously again and fold into the yolk mass. Sieve flour with baking powder and gradually fold in. Pour the mixture into a springform pan and bake in a preheated oven at 175 ° C (hot air) for about 25 minutes.
- Toast the almond flakes in a pan until golden brown. Let cool down. Knead the cane marzipan with icing sugar and set aside.
- 3rd filling: Wash and clean the strawberries and cut into small pieces. Whip the whipped cream until stiff and chill. Cut off the bent piece of the vanilla pod and set aside for decoration. Cut open the rest of the pod. Scrape out the vanilla pulp and mix with yogurt, lemon juice, powdered sugar, vanilla sugar and coconut liqueur. Soak gelatine in cold water, squeeze out and dissolve. Stir into the cream. When the mixture begins to gel, fold in the whipped cream and pieces of strawberry.
- Halve the cake base crosswise and coat each cake base with 3 tablespoons of jam. Halve the marzipan and roll each half into a thin slice on a sugar-coated work surface with a pasta roller. Cut the marzipan in a circle and place a slice on each of the cake bases coated with jam. Place the edge of the mold around a cake base and pour in the cream, cover with the 2 cake base and refrigerate for about 6 hours (overnight).
- Decoration: whip the whipped cream with the whipped cream until stiff. Spread the edge of the cake thinly. Spread the rest of the whipped cream on the cake in a dome shape. Sprinkle the edge of the cake with flaked almonds. Wash the strawberries and cut them into slices. Starting from the center of the cake, lay out seven strawberry slices like a roof tile. Then place the remaining strawberry slices on the wings. Leave enough space for the face. Place the bent piece of pod as a mouth and insert the chocolate sticks into the whipped cream as feelers. Refrigerate. Just before serving, put on the toffifee as eyes (otherwise the caramel will melt away).
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