Urmelis Strawberry Stracciatella Cake with a Twist

Ingredients for 1 servings:

• 100 g flour
• 25 g almond pudding powder
• 2 tsp baking powder
• 125 g butter
• 100 g sugar
• 1 pinch of salt
• 2 large eggs
• 75 ml egg liqueur
• 3 tbsp fruit spread (strawberry spread)
• 125 g cream
• 75 g Greek yogurt, 10%
• 75 g sour cream
• 4 tsp, leveled powdered sugar
• 1 packet of vanilla sugar
• 1 tsp vanilla extract
• 4 tbsp eggnog
• 50 g dark chocolate shavings
• 5 g gelatin powder
• 2 tbsp cream to dissolve the gelatin
• 380 g strawberries
• 265 g cream
• 280 g Greek yogurt, 10%
• 100 g sour cream
• 1 tbsp lemon juice
• 1 tbsp fruit spread (strawberry spread)
• 75 g powdered sugar
• 1 packet of vanilla sugar
• 1 tbsp eggnog
• 13 ½ g gelatin powder
• 3 tbsp cream to dissolve the gelatin
• Fat and flour for the mold

Instructions

Working time approx. 2 hours; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

Fruity cake made from 2 layers with an eggnog note, made from a 26 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26cm springform pan with baking paper, then grease and flour. For the base: Mix the flour with pudding powder and baking powder in a bowl. Cream the butter with sugar, vanilla sugar, and salt until creamy. Stir in the eggs one at a time. Stir in the flour mixture alternately with the egg liqueur. Then pour the batter into the pan and smooth it down. Bake the base on the middle rack for about 25 minutes, then remove the springform pan and let the base cool slightly. Briefly heat the fruit spread in the microwave, then spread it over the base and chill for a while until firm. Place a cake ring around the base and lightly oil it. For the stracciatella cream: Whip the cream until stiff and chill. Mix the yogurt with the sour cream, powdered sugar, vanilla sugar, vanilla extract, and egg liqueur. Prepare the gelatin according to the instructions, then dissolve it in the microwave with 2 tablespoons of cream. First mix the dissolved gelatin with 2 tablespoons of the yogurt cream, then stir everything into the remaining cream. Fold in the chocolate shavings and cream and spread the cream evenly over the base. Chill everything for about 1 hour. For the strawberry cream: Meanwhile, chop the strawberries and puree them. Whip the cream until stiff peaks and chill. Mix the yogurt with the sour cream, lemon juice, fruit spread, powdered sugar, vanilla sugar, egg liqueur, and strawberry puree. Prepare the gelatin according to the instructions and dissolve it in the microwave with 3 tablespoons of cream. First mix the gelatin with 2 tablespoons of the strawberry cream, then stir into the remaining cream and fold in the cream. Spread the cream evenly over the stracciatella layer and chill the cake for at least 4 hours. Then carefully remove the cake edge and decorate the cake with cream and strawberries as desired.