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Bee Sting Strawberry Cake

Bee Sting Strawberry Cake
Quantity Ingredient
400 g Fresh cheese
9 leaf Red Gelatine
0,2 l Strawberry juice
300 g Strawberry Yoghurt
500 g Strawberries
1 Lemons
4 Eggs
260 g Sugar
125 g Wheat Flour Type 405
1 packet Bourbon Vanilla Sugar
2 tsp Back Powder
50 g Ground almonds
30 g Butter
100 g Almond Leaves
2 tbsp Honey
230 g Cream

For bee sting strawberry cake first preheat the oven to 180° C. Line the bottom of a 26 Spring Form with baking paper. Beat 150 g sugar, eggs and vanilla sugar until foamy. Mix flour, ground almonds and 2 level teaspoons baking powder and stir in. Pour the dough into the mould. Sprinkle with almond leaves and 10 g sugar. Bake the bee sting cake on the middle shelf for 30 minutes. Place the mould on a grating. Lift off edge. Bring butter, 30 g cream and honey to the boil. Drizzle over the bee sting cake. Soak gelatine in cold water for 10 minutes. Mix fresh cheese, yoghurt, 100 g sugar and strawberry juice. Grate lemon peel and stir in. Squeeze lemon juice and stir in. Express gelatine. Pour into a pot. Warm slightly while stirring. Take the pot off the stove. Stir 3 tbsp strawberry cream into the gelatine with a whisk. Stir the gelatine into the rest of the cream. Whip 200 g cream until stiff and fold in. Cut the strawberries into small pieces and mix in. Cut off a lid from the bee sting cake. Place the base on a plate. Put a cake ring around it. Strawberry cream on the cakes bottom pour. Leave to set for 3 hours in the refrigerator. Place the lid of the bee sting on the cream.

Servings: 16, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
345 kcal
35 g
8 g
20 g

(C)opyright by Marions Kochbuch