Photo: RFF
- Strawberry-yoghurt-cake
- Strawberry Charlotte
- Strawberry pot pie
- Strawberry Macaroon Cake from the plate
- Strawberry Brownie Pie
- Strawberry and blueberry cake with blueberry mousse
- Strawberry pudding cake from sheet with sprinkles
- Strawberry particles with white crossbeads
- Strawberry farmer cake with pine nuts
- Strawberry layer cake
- Strawberry Banana bread with macadamia sour cream
- Strawberry cake with lemon pouring
- Strawberrycake
- Strawberry Eclairs
- Strawberry jelly roll
- Strawberry-mascarpone-cake
- Strawberry yoghurt cake
- Strawberry gugelhupf
- Strawberry Chocolate worm
- Coconut strawberry pie
- Sunken strawberry crumble cake
- Strawberry Crumble-Trtchen
Cake recipes
The best in summer: a piece of freshly baked strawberry cake . On a sunny afternoon or a warm summer evening - the little fruits are a treat on warm days.
Strawberry cake smell of summer - after holidays in the country and holidays with the grandparents. The little fruits taste particularly delicious on a fine sponge cake base - just like grandma always baked it. We refine our strawberry cake recipes with sweet chocolate and fruity rhubarb . This is how strawberry delights taste!
Nobody can resist a crunchy crumble topping or a fine shortcrust pastry - a piece of freshly baked strawberry cake.
Strawberry-yoghurt-cake
Ingredients (10 pieces)
75 g amarettini, 75 g butter cookies, 100 g butter, 6 leaves white gelatine, 500 g strawberries, 500 g Greek cream yoghurt, 50 g sugar, 1 packet vanillin sugar, grated 1/3 lemon, 150 g whipped cream, 100 g white couverture, oil for the mold bottom, 1 freezer bag, baking paper
preparation
1. Place the biscuits in a freezer bag and finely crush with a rolling pin. Heat the butter and mix well with the biscuit crumbs. Spread the bottom of a springform pan (about 20 cm Ø) thinly with oil. Press the crumb mass on to a uniform ground. Approximately Refrigerate for 30 minutes.
2. Soak gelatine in cold water. Wash 250 g of strawberries, drain well, clean and purée. Mix strawberry puree, yoghurt, sugar, vanillin sugar and lemon peel. Express gelatin, dissolve and mix with about 2 tablespoons of cream. Stir into the remaining cream and leave to cool for approx. 10 minutes.
3. Beat the cream until stiff. When the cream starts to gel, fold in the cream. Remove springform edge from the mold, remove the crumb base and lift onto a cake plate. Put a cake ring around the ground and smooth out the strawberry yoghurt cream. Keep the cake cold for at least 4 hours.
4. Coarsely chop the couverture and melt over a warm water bath. Coat the couverture on a tin or porcelain plate and put in a cold place. When the couverture is firm, use a spatula to wave it into curls. Put on baking paper and put in a cold place. Remove remaining couverture from the plate and return to the bowl. Put aside.
5. Wash 250g of strawberries, drain well and set aside 3 beautiful strawberries. Clean and halve remaining strawberries. Remove the cake from the cake ring. Distribute strawberries on the cake. Decorate with all the strawberries and the chocolate curls. Melt the remaining couverture and pour into strips over the cake just before serving.
Strawberry Charlotte
Ingredients (10 pieces)
6 sheets of gelatine, 600 g + 3 strawberries, 25 g powdered sugar, 2 tablespoons lemon juice, 1 vanilla pod, 400 g whipped cream, 20-24 small round butter biscuits, 2 red fruit candies, powdered sugar for dusting, cling film
preparation
1. Soak gelatine in cold water. Wash and clean 500 g strawberries. Puree strawberries, sugar and lemon juice. Express gelatine and melt in a small saucepan. Stir in 3 tablespoons of strawberry puree, then stir into the remaining puree. Refrigerate the puree for about 10 minutes until it begins to gel.
2. Cut the vanilla pod lengthways and scrape the pith out with the back of the knife. Put the vanilla cheese and cream in a high bowl and beat until stiff. Lift the cream under the strawberry puree.
3. Wash, clean and cut 100 g strawberries into small cubes. Lay the bottom and edge of a springform pan (about 20 cm Ø) with biscuits. Approximately Pour half of the cream, then add strawberry cubes. Cover with cream and biscuits. Cover Charlotte with foil and refrigerate for at least 4 hours.
4. Carefully loosen the springform edge. Halve or quarter 3 strawberries, depending on size, to decorate Charlotte. Break candy into pieces with a rolling pin. Sprinkle pieces of candy over the Charlotte, sprinkle with powdered sugar.
Strawberry pot pie
Ingredients (12 pieces)
2 eggs, 175 g sugar, 35 g flour, 1 packet vanilla flavored sauce powder (for cooking), 1/2 teaspoon baking powder, 5 sheets gelatine, 750 g food quark, 1 packet vanillin sugar, juice of 1/2 lemon, 200 g whipped cream, 750 g strawberries, 1 packet of icing 'strawberry flavor', 1 tsp icing sugar, fat for the mold
preparation
1. Separate eggs. Beat the egg whites until stiff, pour in 50 g of sugar. Stir in the yolks. Mix flour, sauce powder and baking powder, sieve over the egg mass and fold in.
2. Grease the bottom of a springform pan (about 26 cm Ø). Fill the biscuit mixture into the form, smooth it out and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 15 minutes until golden brown.
3. Take the biscuit out of the oven, remove it from the edge and allow it to cool. Soak the gelatine in cold water. Quark, mix 100 g sugar, vanillin sugar and lemon juice. Melt squeezed gelatine in a small saucepan. Stir in 3 tablespoons of quark cream, then stir into the remaining cream. Beat the cream until stiff and put it under the cream.
4. Put a cake ring around the biscuit, pour in the cream and smooth it out. Cook the cake for about 4 hours. Wash, clean and halve 600 g of strawberries or quarter them. Distribute the strawberries on the cream as soon as it starts to gel, make the cake cold again.
5. Approx. 1 hour before the end of the cooling time Pour cake, 25 g sugar and 200 ml cold water in a small saucepan until smooth. Heat the mixture with stirring, bring to a boil. Remove the pan from the heat and sprinkle with a spoon over the strawberries. Make the cake cold again.
6. Wash and clean 150 g strawberries. Puree strawberries and powdered sugar. Remove the cake ring, arrange the cake on a plate. Just before serving, spread the strawberry sauce over the strawberries.
Strawberry Macaroon Cake from the plate
Ingredients (30 pieces)
1 kg strawberries, 1 kg rhubarb, 200 g grated coconut, 575 g sugar, 500 g crème fraîche, 400 g butter, 1 packet vanillin sugar, 1 pinch salt, 8 eggs, 500 g flour, 1 packet baking powder, 150 g strawberry Jam, fat and flour for the fat pan
preparation
1. Wash, clean and quarter the strawberries. Clean rhubarb, wash and cut into pieces. Mix grated coconut with 175 g sugar, stir in crème fraîche. Grease the fat, 400 g sugar, vanillin sugar and salt with the whisk of the hand mixer until frothy. Stir in eggs one after the other. Mix flour and baking powder, stir. Grease a fat pan of the oven (about 32 x 39 cm) and dust with flour. Add the dough and smooth.
2. Stir the jam until smooth and mix with the fruits. Distribute evenly on the dough. Distribute coconut mixture in blobs. Bake in the preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) on the lower rail for about 1 hour. Remove the cake from the oven and let cool on a wire rack. To cut in pieces.
Strawberry Brownie Pie
Ingredients (16 pieces)
225 g dark chocolate (72% cocoa), 225 g butter, 4 eggs, 85 g sugar, 100 g brown sugar, 75 g almonds without skin, 60 g flour, 1 tbsp cocoa powder, 1 tsp baking powder, 250 g lean quark, 50 g icing sugar, 175 g Rama cream fines for whipping, 300 g strawberries, fat and flour for the mold
preparation
1. Chop 175g of chocolate roughly, melt with fat over a warm water bath. Take it down and let it cool down a bit. Whisk eggs in a large bowl. Add both types of sugar and whip for about 1 minute with the whisk of the hand mixer. Stir in the chocolate-butter mixture. Chop almonds and 50 g of chocolate roughly. Mix the flour, cocoa and baking powder and stir in briefly. Add almonds and chocolate.
2. Place the dough in a greased, flour-sprung springform (26 cm Ø) and smooth. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Remove and allow to cool on a wire rack.
3. Stir quark and powdered sugar in a bowl until smooth. Beat Cremefine with the whisk of the mixer until stiff and place under the quark mixture. Spread the cake with the cream and let it set for about 30 minutes.
4. Meanwhile, clean, wash and halve strawberries. Remove cake from the mold and arrange on a plate. Distribute strawberries on the cottage cheese cream.
Strawberry and blueberry cake with blueberry mousse
Ingredients (12 pieces)
250g dark chocolate couverture, 20g coconut fat, 150g cornflakes, 8 sheets gelatine, 500g strawberries, 525g cream cheese preparation, 75g sugar, 400g whipped cream, juice of 1/2 lemon, 1 packet vanillin sugar, 5 tablespoon elderflower syrup, 100 g blackberries, 50 g blueberries, piping bag
preparation
1. Chop couverture for the bottom and melt with coconut oil over a warm water bath. Add cornflakes to the chocolate and mix well. Brush the bottom of a springform (26 cm Ø) with oil. Add cornflake mixture, press down firmly, allow to cool for approx. 30 minutes.
2. Soak 2 sheets of gelatine in cold water. Clean, wash and purée 100 g strawberries. Stir 175 g of cream cheese, strawberry puree and 25 g of sugar until smooth. Express the gelatine, dissolve and stir in 3 tablespoons cream cheese cream, then stir into the remaining cream. Approximately Refrigerate for 10 minutes. Beat 100 g of cream until stiff. When the mass starts to gel, gently fold in the whipped cream. Pour into a piping bag with a grommet and squirt small tuffs on the bottom of the cake. Freeze cake for about 20 minutes.
3. Soak 6 sheets of gelatin. Stir 350 g cream cheese, 50 g sugar, lemon juice and vanillin sugar until smooth. Squeeze gelatine, heat elderflower syrup, dissolve gelatin in it. Stir in 3 tablespoons cream cheese cream, then stir into the remaining cream. Leave to cool for about 10 minutes. Beat 300 g of cream until stiff. When the cream cheese mass begins to gel, gently fold in the whipped cream. Carefully spread the mixture over the cake with a tablespoon. Approximately Refrigerate for 2 hours.
4. Clean and wash 400 g strawberries. Halve big strawberries. Wash and read blackberries and blueberries. Distribute berries on the cake.
Strawberry pudding cake from sheet with sprinkles
Ingredients (24 pieces)
1 kg strawberries, 750 g flour, 500 g butter, 250 g sugar, 1 pinch salt, 1 packet vanillin sugar, 2 sachets baking-resistant custard cream 'vanilla flavor' (without cooking), 500 ml milk, powdered sugar for dusting, grease for the baking tray
preparation
1. Wash berries, drain, clean and dice roughly.
2. For the crumble flour, add the fat in flakes, sugar, salt, vanillin sugar in a large mixing bowl. Mix with the dough hooks of the hand mixer. Then process with your hands to sprinkles. Beat the custard cream and milk with the whisk of the hand mixer for at least 1 minute until the cream becomes firm.
3. Spread 2/3 of the crumble on a greased baking sheet (32 x 39 cm), pressing down to a floor with your hands. Distribute pudding cream and strawberries one after the other on the litter tray. Sprinkle over remaining crumb evenly.
4. Bake in preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour. Remove from the oven, allow to cool and cut into pieces. Dust with powdered sugar. It tastes cream.
Strawberry particles with white cross bottom
Ingredients (12 pieces)
450 g white chocolate, 150 g cornflakes, 4 sheets gelatine, 650 g strawberries, 50 g powdered sugar, 1 packet vanillin sugar, 250 g mascarpone, 100 g cream quark, 200 g whipped cream, 2 tbsp strawberry spread, baking paper
preparation
1. Chop the chocolate and melt over a warm water bath. Add cornflakes to the chocolate and mix well. Lay baking paper on a board, 12 circles with the help of a glass (about 9 cm Ø) on the baking paper to paint. Turn baking paper over. Distribute cornflakes into the circles. Leave the bottoms to cool for approx. 15 minutes.
2. Soak gelatine in cold water. Wash and clean strawberries. Halve 500g of strawberries, cut into slices and set aside. Puree 150 g strawberries, powdered sugar and vanillin sugar. Mix mascarpone and cottage cheese, stir in the puree. Beat the cream very stiff. Press gelatine well and dissolve carefully. Stir in some strawberry cream, then stir everything under the remaining cream, fold in cream. Keep cold until the cream has tightened slightly.
3. Spread the cream on the cornflakes and decorate with strawberry slices. Leave the cakes cold for approx. 30 minutes. Stir the strawberry spread smoothly and carefully brush the strawberries with it. Serve the tarts immediately.
Strawberry farmer cake with pine nuts
Ingredients (16 pieces)
1 kg strawberries, 200 g soft butter, 150 g sugar, 1 packet vanillin sugar, 1 pinch salt, 4 eggs, 100 g cornstarch, 200 g flour, 3 teaspoons baking powder, 50 g brown sugar, 50 g pine nuts, fat and flour for the shape, aluminum foil
preparation
1. Wash strawberries and drain well on kitchen paper. Clean the strawberries and halve or quarter them according to size.
2. Stir butter, sugar, vanillin sugar and salt with the whisk of the mixer for 4-5 minutes until creamy. Stir eggs and 1 tablespoon of cornstarch in succession. Mix the flour, remaining starch and baking powder and stir in briefly.
3. Put the dough in a greased, flour-spattered spring plate (about 30 cm Ø) and smooth it out. Distribute strawberries on the dough. Sprinkle with pine nuts and brown sugar and bake on a medium rail in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) 40-50 minutes (bar sample). If the surface gets too dark, you may need to cover the last 10 minutes with aluminum foil.
4. Remove the cake and allow to cool on a wire rack. Remove cake from the mold and dust with powdered sugar. It tastes of whipped cream.
Strawberry layer cake
Ingredients (12 pieces)
4 eggs, 2 sachets of vanillin sugar, 100 g + 8 tbsp sugar, 1 pinch salt, 100 g flour, 30 g + 3 tsp cornstarch, 2 tbsp baking powder, 50 g hazelnut flakes, 850 g strawberries, juice from 1 lemon, 400 g Double Cream Cream Cheese, 2 sachets of cream firm, 250 g of whipped cream, powdered sugar for dusting, fat for springform
preparation
1. Separate 2 eggs. Beat egg whites, 1 packet vanillin sugar, 50 g sugar, 2 tablespoons cold water and salt with the whisk of the mixer. Stir in the yolks. Mix 50 g flour, 15 g starch and 1 tsp baking powder, sauté in portions and fold carefully.
2. Grease the bottom of a springform (20 cm Ø). Add the biscuit mixture, smooth and sprinkle with 25 g of hazelnut flakes. Bake in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for approx. 12 minutes. Remove from the oven, allow to cool, release from the mold and allow to cool. Wash off the form. Make the second sponge cake like the first one and bake. Remove, allow to cool, release from the mold and allow to cool.
3. Wash, clean and cut strawberries. Puree 350 g of strawberries. Puree, boil 4 tablespoons sugar and lemon juice. Stir 2 tablespoons of water and 3 tablespoons of starch until smooth. Stir in the boiling puree, bring to the boil again and simmer for about 1 minute while stirring. Remove from the heat and let cool for about 10 minutes. Quarter the remaining strawberries and stir in the strawberry sauce. Allow to cool and stir gently several times.
4. Halve biscuit bottoms once horizontally. Stir cream cheese with 4 tablespoons of sugar until smooth and stir in 1 packet of cream stabilizer. Beat the cream stiffly (not too stiff) and let it trickle in 1 sachet of cream firming. Lift cream under the cream cheese. Spread 1/3 of the strawberries on a sponge cake, then sprinkle with 1/3 of the cream cheese cream and spread carefully. Put another sponge cake on top, press lightly and process 2 more layers as well and finish with the top bottom. Keep the cake cold for at least 1 hour and dust with icing sugar.
Strawberry Banana bread with macadamia sour cream
Ingredients (15 pieces)
300 g strawberries, 3 bananas, 1 tbsp lemon juice, 250 g + 3 tbsp sugar, 250 g flour, 1 tsp baking powder, 3 eggs, 125 ml milk, 125 ml oil, 100 g macadamia nut kernels, 400 g sour cream, 2 tbsp icing sugar, baking paper
preparation
1. Wash, clean and halve strawberries. Peel bananas, cut 2 bananas into small pieces, slice 1 banana and drizzle with lemon juice. Mix banana pieces with 250 g of sugar with the whisk of the hand mixer. Mix flour and baking powder. Stir eggs, milk and oil into the banana mixture. Stir in flour mixture.
2. Lay out a large box (11.5 x 32 cm) with baking paper and distribute the dough evenly. Distribute strawberries and banana slices on top. Bake cake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 65 minutes.
3. Caramelise 3 tablespoons of sugar and 1 tablespoon of water, stir in macadamia nuts. Spread on a piece of baking paper and allow to cool. Make sour cream and icing sugar for about 3 minutes. Macadamia nuts chop, stir and serve.
Strawberry whale with lemon pouring
Ingredients (12 pieces)
200 g flour, 40 g sugar, 3 eggs, 1/2 cube fresh yeast, 40 g butter, 100 ml milk, 1 organic lemon, 250 g sour cream, 2 sachets vanillin sugar, 700 g strawberries, 4 tbsp juice stopper, 4 EL apricot jam, grease for the mold, flour for the work surface, aluminum foil
preparation
1. Put flour, 30 g sugar and 1 egg in a mixing bowl. Mix yeast and 10 g of sugar in a cup until the yeast is liquid. Melt the butter, add the milk and add the lukewarm mixture and yeast to the flour in the bowl. Knead with the dough hooks of the hand mixer for 2-3 minutes. Lightly dust the dough with flour and cover in a warm place for about 30 minutes.
2. Wash the lemon, finely grate the skin, halve the lemon and squeeze out the juice. Mix the sour cream, vanilla sugar, 2 eggs, lemon juice and peel. Wash strawberries, clean, quarter and mix with 3 tablespoons of juice stopper. Grease a spring plate (30 cm Ø) well. Knead the dough lightly on a well-floured work surface and press it into the shape of a flour. Push the dough up the edge (about 3 cm).
3. Sprinkle the bottom with 1 tbsp juice stopper. Distribute strawberries on top, pour the casting evenly over it. Bake in a preheated oven (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 40 minutes, after approx. 20 minutes cover the edge with foil. remove and let cool down. Just before serving boil the jam in a small saucepan and coat the wheat with it. Serve lightly warm or cold.
Strawberrycake
Ingredients (10 pieces)
3 eggs, 80 g sugar, 1 packet vanillin sugar, 1 pinch salt, 75 g flour, 25 g cornstarch, 1 teaspoon baking powder, 200 g strawberry fruit spread (no pieces and seeds), 3 packs (à 175 g) double cream cheese, 75 g powdered sugar, 1 tbsp beetroot juice, about 6 strawberries, baking paper, skewers
preparation
1. Separate eggs. Beat the egg whites until stiff. Add sugar, vanillin sugar and salt to the mixture. Add egg yolk and stir in briefly. Mix flour, starch and baking powder, sift and fold. Lay out a springform pan (18 cm Ø, high rim) on the ground with baking paper. Add mass and smooth. Bake in preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) for about 25-30 minutes. Allow to cool on a wire rack.
2. Remove the soil from the mold, cut twice horizontally. Stir fruit spread until smooth. Approximately half on the lower floor, leaving a small margin free. Place middle ground on it. Spread the remaining fruit spread over and place on top of the floor.
3. Smooth the cream cheese and icing sugar with the whisk of the hand mixer. Stir in beetroot juice. Brush the cake with the cream. With a teaspoon back over the edge and pull the surface of the cake. Make the cake cold. Wash strawberries, dab well. Put strawberries on skewers. Just before serving, stick strawberry skewers in the cake.
Strawberry Eclairs
Ingredients (16 pieces)
1 sachet of vanilla flavored powder (for cooking), 4-5 tablespoons of sugar, 525 ml of milk, 1 pinch of salt, 100 g of butter, 200 g of meh, 4 eggs, 100 g of dark chocolate, 25 g of coconut oil, 500 g of whipped cream, 2 sachets of cream cake, 500 g strawberries, cling film, baking paper
preparation
1. Stir the custard powder, 3 tbsp sugar and 100 ml milk until smooth. Boil 300 ml of milk in a saucepan, remove from the heat and stir in the pudding powder. Put back on the hot plate and simmer for about 1 minute while stirring. Pour the pudding into a bowl, cover the surface directly with foil and allow to cool.
2. Bring 125 ml of milk, 125 ml of water, salt and fat to a boil. Add the flour at once and stir with a mixing spoon until the dough loosens as a lump from the bottom of the pot. Put the dough in a mixing bowl and stir in 1 egg immediately. Approximately Let rest for 5 minutes, then stir in the remaining eggs one by one.
3. Pour into a piping bag with a large hole (1.5 cm Ø). On 2 with baking paper designed baking sheets (about 34 x 41 cm) each 8 about 10 cm long, thick strips (Eclairs) inject. Bake one after the other in a preheated oven, 2nd rack from below (electric cooker: 225 ° C / circulating air: 200 ° C / gas: see manufacturer) Bake for 25-30 minutes. After approx. 5 minutes, switch oven down to (electric cooker: 200 ° C / circulating air: 175 ° C / gas: see manufacturer) and finish baking. Take eclairs out of the oven and halve them horizontally with scissors. Allow to cool on a wire rack.
4. Break the chocolate into pieces and place in a saucepan with 100 g cream and coconut fat. Melt on a low heat while stirring. Leave the glaze to cool for 10-15 minutes. Cover the upper halves of the eclairs with the glaze and let them dry.
5. Beat 400 g of cream with the whisk of the hand mixer until stiff, pour in cream fixer. Briefly stir the pudding with the whisk of the hand mixer. Add 2/3 of the cream and stir. Add the remaining third of the cream and leave to cool for about 10 minutes.
6. Wash strawberries, drain well and clean. Chop strawberries into pieces, sprinkle with 1-2 tablespoons of sugar and leave for 5-10 minutes.
7. Fill the pudding cream into a piping bag with a large star spout and sprinkle like a cord on the lower eclair halves. Spread the strawberries on top and put the chocolate lids on top. Serve immediately.
Strawberry jelly roll
Ingredients (15 pieces)
4 eggs, salt, 150 g of sugar, 2 sachets of vanillin sugar, 100 g of flour, 1 level of baking soda powder, 6 sheets of gelatin, 450 g of strawberries, 250 g of whole milk yoghurt, 1 dash of lemon juice, 550 g of whipped cream, sugar for the tea towel, Baking paper
preparation
1. Separate eggs. Beat the egg whites with 4 tablespoons of cold water and a pinch of salt with the whisk of the mixer, then add 100 g of sugar and 1 packet of vanillin sugar. Stir in the egg yolks one after the other. Mix the flour and baking powder, sieve on the eggs and fold. Lay out the baking tray (about 32 x 39 cm) with baking paper. Spread the mixture evenly on it. Bake in the preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for approx. 10 minutes.
2. Take the tin out of the oven, place the biscuit on a tea towel covered with sugar, carefully peel off the baking paper. Roll from one long side with the dishcloth, let it cool for about 1 hour.
3. Soak gelatine in cold water. Wash and clean strawberries. Halve 250g strawberries, puree and mix with yoghurt, 50g sugar and a dash of lemon juice. Express gelatine, dissolve on low heat, stir in approx. 3 tablespoons of yoghurt mixture, then stir into the remaining mixture. Approximately Refrigerate for 15 minutes until the cream starts to gel.
4. Beat 300 g of cream with the whisk of the mixer. Stir yoghurt mixture again, then fold in cream. Unroll the biscuit plate, spread the strawberry filling evenly on it. Roll the biscuit from the long side with the help of the dishcloth, leave to cool for approx. 2 hours. Slice the remaining strawberries. Beat 250 g of cream and 1 packet of vanillin sugar until stiff, cover roll with strawberry slices.
Strawberry-mascarpone-cake
Ingredients (16 pieces)
2 eggs, 175 g sugar, 1 packet vanilla sugar, 50 g flour, 25 g cornstarch, 12 g cocoa powder, 1 teaspoon baking powder, 100 g spoon biscuit, 1 organic orange, 5 sheets white gelatine, 1.2 kg strawberries, 300 g whipped cream, 250 g of mascarpone, 500 g of skimmed quark, 1 packet of vanillin sugar, fat and flour for the mold
preparation
1. Separate the eggs, whip the egg whites and 3 tablespoons of water until stiff, then add 75 drops of sugar and vanilla sugar. Add egg yolks one after the other and beat them. Mix the flour, starch, cocoa and baking powder, add to the mass of egg yolk and fold gently. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Fill in the biscuit mixture and smooth it out. Bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 20 minutes. Immediately loosen prepared soil with a knife from the edge and let it cool in the form on a wire rack.
2. Place the biscuits next to each other in a flat, wide shape. Wash orange hot, rub dry and finely chop off half of the skin. Squeeze out orange, measure 100 ml of juice and mix with the grated peel. Drizzle sponge biscuit with the juice and leave to cover.
3. Soak gelatine in cold water. Remove the biscuit base from the mold, place it on a cake plate and place a cake ring around the bottom. Wash strawberries gently, drain well and clean. Set aside 500-600 g of small pretty strawberries. Dice the remaining strawberries.
4. Beat cream until stiff. Mix mascarpone, cottage cheese, 100 g sugar and vanillin sugar. Press gelatine well, dissolve on low heat and stir with 1-2 tablespoons of mascarpone cream. Then stir the gelatine cream into the remaining cream. First the cream, then the strawberry cubes under the cream. Put half of the cream on the sponge cake and smooth. Place the sponge fingers on the cream, cover with the remaining cream and smooth. Put the whole strawberries close to the cream and lightly press in. Cook the cake for about 4 hours. Loosen the cake ring, cut the cake into pieces.
Strawberry yoghurt cake
Ingredients (12 pieces)
3 eggs, 175 g sugar, 2 sachets vanillin sugar, 1 pinch salt, 50 g flour, 50 g ground almonds, 1 teaspoon baking powder, 9 sheets gelatine, 500 g strawberries, 1 tbsp icing sugar, 500 g whole milk yoghurt, 500 g Whipped cream, 1 tbsp almond flakes, sugar to sprinkle, baking paper, cling film
preparation
1. Separate eggs. Beat the egg whites stiff with the whisk of the mixer. 75 g of sugar, 1 packet of vanillin sugar and salt to trickle in the end. Eelelbe one after the other knocked out. Mix the flour, ground almonds and baking powder, then fold into the mass of egg-foam and fold gently.
2. Place the biscuit mixture on a baking tray (32 x 39 cm) lined with baking paper, smooth it out. Bake in the preheated oven, middle rack (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3) for about 8 minutes. Put on a damp, lightly sprinkled tea towel. Carefully peel off baking paper. Wrap the biscuit plate in the damp cloth and allow to cool.
3. Soak gelatine. Wash the strawberries, clean them, dab them dry and cut half into thin slices. Puree remaining strawberries with powdered sugar. Cut the biscuit into 3 strips (27 x 10 cm, 28 x 11 cm, 29 x 12 cm). Rinse a box (31 cm in length, 2.75 liters capacity) with water and lay out with foil. Insert the smallest biscuit strip.
4. Mix the yoghurt with 100 g of sugar. Beat 250 g of cream with the whisk of the mixer. Press gelatine well and dissolve carefully. Stir in some yoghurt, then stir everything under the remaining yoghurt. Mix 3/4 of the yoghurt with the strawberry puree and fold in 3/4 of the whipped cream. Mix remaining yoghurt with 50 g of liquid cream and fold in the remaining whipped cream.
5. Spread half of the strawberry cream on the biscuit, then half of the strawberry slices. Smooth the yoghurt cream on top, then cover with the middle sponge cake, then with the remaining strawberry slices and the remaining strawberry cream. Finally, add the last sponge cake. Approximately Refrigerate for 2 hours.
6. Roast the almonds in a frying pan without fat, remove and allow to cool. Beat 200g cream and 1 sachet of vanillin sugar until stiff. Drop box shape, remove foil. Lightly whip the cream on the cake with a tablespoon. Sprinkle with almonds.
Strawberry gugelhupf
Ingredients (16 pieces)
1 kg strawberries, 6 eggs, 150 g + 2 tbsp sugar, 2 sachets vanillin sugar, salt, 125 g + 2 tbsp flour, 75 g cornstarch, 3 tsp baking powder, 75 g ground almonds, 1 bottle (250 ml) Rama Cremefine Vanilla, powdered sugar for dusting, fat and flour for the mold, possibly aluminum foil
preparation
1. Wash strawberries, set aside 2-3 beautiful strawberries with greenery. Clean the remaining strawberries, cut one half into coarse cubes, then puree the other half.
2. Separate eggs. Beat the egg whites and 6 tablespoons of cold water with the whisk of the mixer, then add 150 g sugar, vanillin sugar and a pinch of salt. Stir in the egg yolks one after the other. Mix 125 g of flour, starch and baking powder, sieve on the egg mass and mix carefully with the almonds. Turn strawberry cubes into 2 tablespoons of flour and fold in.
3. Gugelhupf form (about 2.3 liters of content) greasy, dust with flour. Add the dough, smooth it out and bake in the preheated oven (175 ° C / circulating air: 150 ° C / gas: level 2) for approx. 50 minutes (chopstick sample!), Eventually cover with foil or baking tray.
4. Take out the gugelhupf, rest on a wire rack for about 10 minutes in the mold. Pour cake, let cool.
5. Beat creamy vanilla until stiff with 2 tablespoons of sugar under the pureed strawberries. Dust gugelhupf with icing sugar, arrange on a plate. Chop the remaining strawberries, decorate the cake with them. Serve with strawberry-vanilla cream.
Erdbeer-Schokoladen-Schnecken
Zutaten (8 Stücke)
150 g Shortbread, ca. 30 g Butter, 7 Blatt weiße Gelatine, 400 g Erdbeeren, 1 TL + 75 g Zucker, 100 g Schlagsahne, 250 g Mascarpone, 250 g Magerquark, 1 Päckchen Vanillin-Zucker, je ca. 50 g weiße und Zartbitterkuvertüre, Öl für die Springform, 1 großer Gefrierbeutel, Backpapier
preparation
1. Shortbread in einen Gefrierbeutel geben und mit einer Teigrolle fein zerdrücken. Butter schmelzen und mit den Keksbröseln gut vermischen. Boden einer Springform (18 cm Ø) dünn mit Öl bestreichen. Bröselmasse auf dem Boden verteilen und zu einem gleichmäßigen Boden festdrücken. Approximately Refrigerate for 30 minutes.
2. Soak gelatine in cold water. 350 g Erdbeeren waschen, gut abtropfen lassen und putzen. Erdbeeren pürieren. 1 Blatt Gelatine ausdrücken, auflösen. 80 g Erdbeerpüree abwiegen, mit 1 TL Zucker und Gelatine verrühren. 10–15 Minuten kalt stellen.
3. Sahne steif schlagen. Mascarpone, Quark, 75 g Zucker, Vanillin-Zucker und 250 g Erdbeerpüree verrühren. 6 Blatt Gelatine ausdrücken und auflösen. Approximately 2 EL Creme in die Gelatine rühren, dann die Gelatinemischung unter die restliche Creme rühren. Sahne unterheben. Approximately die Hälfte der Mascarponecreme in die Springform geben. Die Hälfte des Erdbeerpürees darauf verteilen und mit einer Gabel locker unterheben. Restliche Creme und übriges Erdbeerpüree daraufgeben und ebenso mit einer Gabel marmorieren. Torte am besten über Nacht kalt stellen.
4. Kuvertüre hacken und getrennt über einem warmen Wasserbad schmelzen. Übrige Erdbeeren (3–4 Stück) waschen und trocken tupfen. Erdbeeren nach Belieben in weiße und dunkle Kuvertüre tauchen, etwas abtropfen lassen und auf Backpapier legen. An einem kühlen Ort trocknen lassen. Torte aus der Form lösen und mit Schokoladen-Erdbeeren verzieren.
Kokos-Erdbeer-Torte
Ingredients (16 pieces)
150 g Butter, 1 Packung (225 G) Kokoszwieback, 10 Blatt Gelatine, 600 g Erdbeeren, 100 g Zucker, 500 g Dickmilch, 400 g Schlagsahne, 30 g Kokoschips, 150 g Erdbeer-Fruchtaufstrich, 1 EL Puderzucker, Öl für die Tortenplatte
preparation
1. Butter schmelzen, abkühlen lassen. Zwiebäcke im Universalzerkleinerer fein zerbröseln, mit der Butter mischen. Eine Tortenplatte mit Öl einstreichen. Einen Torten- oder Springformring (26 cm Ø) daraufstellen. Bröselmasse hineingeben, zu einem flachen Boden drücken, dabei einen kleinen Rand hochziehen. Kalt stellen.
2. Soak gelatine in cold water. Erdbeeren waschen, 250 g Erdbeeren putzen, halbieren und beiseitestellen. Restliche Erdbeeren ebenfalls putzen, Zucker zufügen und fein pürieren, Dickmilch unterrühren. Sahne sehr steif schlagen. Gelatine gut ausdrücken und vorsichtig auflösen. Etwas Erdbeercreme unterrühren, dann alles unter die restliche Creme rühren, Sahne unterheben.
3. Creme auf den Boden geben, locker verstreichen. Beiseitegestellte Erdbeeren in der Mitte verteilen. Torte mindestens 2 Stunden kalt stellen. Kokoschips in einer Pfanne ohne Fett goldbraun rösten, herausnehmen und auskühlen lassen. Fruchtaufstrich erwärmen, kurz abkühlen lassen. Torte aus dem Ring lösen, Fruchtaufstrich darüberträufeln. Mit Kokoschips bestreuen und mit Puderzucker bestäuben.
Versunkener Erdbeer-Streuselkuchen
Ingredients (16 pieces)
25 g kandierter Ingwer, 150 g kalte + 150 g weiche Butter, 225 g Zucker, 350 g Zucker, Salz, 1 Messerspitze gemahlener Ingwer, 1 Päckchen Vanillin-Zucker, 4 Eier, 50 g Speisestärke, 50 g gemahlene Mandeln (ohne Haut), 1/2 Päckchen Backpulver, 500 g Erdbeeren, Fett und Mehl für die Form, Alufolie
preparation
1. Kandierten Ingwer fein hacken. Kalte Butter in Würfeln, 75 g Zucker, 225 g Mehl, 1 Prise Salz, kandierten und gemahlenen Ingwer erst mit den Knethaken des Handrührgerätes, dann mit bemehlten Händen zu Streuseln verarbeiten.
2. Weiche Butter, 150 g Zucker, 1 Prise Salz und Vanillin-Zucker mit den Schneebesen des Handrührgerätes 2–3 Minuten cremig rühren. Eier nacheinander unterrühren. 125 g Mehl, Stärke, Mandeln und Backpulver mischen, unterrühren.
3. Rührteig in eine gefettete und mit Mehl ausgestreute quadratische Springform (24 x 24 cm) geben, glatt streichen. Erdbeeren waschen, putzen, mit der Spitze nach oben nebeneinander leicht in den Teig drücken. Streusel gleichmäßig darüber verteilen.
4. Im vorgeheizten Backofen (E-Herd: 200 °C/ Umluft: 175 °C/ Gas: Stufe 3) ca. 50 Minuten backen (nach ca. 40 Minuten abdecken). Kuchen herausnehmen, auf einem Kuchengitter ca. 3 Stunden auskühlen lassen. Kuchen aus der Form lösen.
Erdbeer-Crumble-Törtchen
Zutaten (4 Förmchen; 8 Stücke)
500 g Erdbeeren, 300 g Mehl, 150 g Zucker, 1 Päckchen Vanillin-Zucker, abgeriebene Schale von 1 Limette, 1 Prise Salz, 150 g weiche Butter, 1 Ei, ca. 4 EL Paniermehl, 1-2 TL Puderzucker, Fett und Mehl für die Förmchen
preparation
1. Erdbeeren vorsichtig waschen, gut abtropfen lassen, putzen und je nach Größe halbieren oder in Stücke schneiden.
2. Mehl, Zucker, Vanillin-Zucker, Limettenschale und Salz in einer Schüssel mischen. Butter und Ei zufügen und mit den Knethaken des Handrührgerätes zu Streuseln verkneten.
3. 4 Tartelettförmchen mit Lift-off-Boden (Oberseite à ca. 12, 5 cm Ø, Boden ca. 11 cm Ø, mit einem ca. 3 cm hohen Rand!!!!) fetten und mit Mehl ausstäuben. Gut die Hälfte des Streuselteiges als Boden und Rand in die Förmchen drücken. Auf jeden Boden ca. 1 EL Paniermehl streuen und die Erdbeeren darauf verteilen. Mit dem übrigen Streuseln bestreuen. Im vorgeheizten Backofen, untere Schiene (E-Herd: 200 °C/ Umluft: 175 °C/ Gas: Stufe 3) 40–45 Minuten backen. Crumble-Törtchen in den Förmchen auf einem Kuchengitter abkühlen lassen. Törtchen aus den Förmchen lösen, mit Puderzucker bestäuben und halbieren. Lauwarm oder ausgekühlt servieren. Dazu schmeckt Vanilleeis.
