Photo: Carolin Strothe / Frau Herzblut
Birthday cake
On the birthday it may be something more - a little more color and a little more Chichi. As with the delicacies of Carolin Strothe. An artist when it comes to designing birthday cake .
Sweet baking creations and loving styling ideas - "Mrs. Herzblut" alias Carolin Strothe connects in her eponymous book (Mrs. Herzblut, Busse Verlag GmbH, ISBN 978-3-512-04055-9) everything your heart desires. "With a lot of passion and attention to detail" conjures the diploma communication designer incomparably beautiful birthday cake n.
For whom it may be a little less, less elaborate but no less beautiful, we have birthday cakes with that certain something - with chocolates, popcorn and Prosecco. We are already looking forward to our next birthday and to that of our girlfriend, mother, mother-in-law, ... And for all the little birthday children we bake a colorful chocolate cake.
Wonderland cake with tonka bean cream and raspberries (Mrs. Herzblut)
Ingredients (13er Springform)
For the dough: 3 eggs, 100 cane sugar, 1/2 tsp vanilla (ground), 50 g butter (room warm), 100 ml milk, 150 g spelled flour (type 630), 50 g ground almonds, 2 tsp tartar baking powder, 1 pinch salt, some butter and flour for the bakeware
For the filling: 100 g mascarpone, 1 tbsp raw cane sugar, 1/2 tsp vanilla (ground), 1 pinch of fresh tonka beans, 150 g cream, 1 tsp organic cream, 150 g fresh raspberries
For the chocolate ganache: 75 g white chocolate, 20 g cream, optional: pink food coloring and flowers for decoration
preparation
1. Preheat the oven to 175 ° C above bottom heat.
2. Lightly whisk the eggs, raw cane sugar and vanilla in a large bowl with the whisk of the hand mixer. Stir in butter and milk. Sift the flour and mix with the ground almonds, tartar powder and salt. Gradually add the mixture to the egg mixture and mix to a smooth dough. Divide the dough into 3 equal portions. Grease the springform molds well, dust with some flour and fill with dough. Bake the shelves in the middle oven rack for about 20-22 minutes. Test with a wooden stick, if they are finished. Then remove the bottoms from the mold and allow to cool on a wire rack.
3. For filling mascarpone, raw cane sugar, vanilla and Tonka bean abrasion, stir gently with a tablespoon. Whip the whipped cream until creamy and use a snow broom to gently pry under the mascarpone cream. Put the cream in the fridge for 1-2 hours.
4. Chop the white chocolate for the chocolate ganache and melt over a water bath with the cream. Add pink food color as you like and let it cool until the ganache thickens again. Straighten the cake trays as needed with a knife. Read the raspberries and dab a little if necessary, but do not wash.
5. To assemble, place the first pie base on a cake plate, pour ¼ of the cream on it and distribute half of the raspberries with the opening downwards. Fill the gaps with cream and put the next floor on top. Continue in the same way with the stuffing and then put the last bottom face up on the cake. Cover the surface with ganache and let it run down the edge. Keep the cake cool for an hour and decorate with flowers as desired.
Blueberry cake with yoghurt (Mrs. Herzblut)
Ingredients (13er Springform)
For the dough: 3 eggs, 100 g cane sugar, 50 g butter (room warm), 100 g yoghurt, 1 tbsp lemon juice, peel of half an organic lemon (finely grated), 180 g spelled flour (type 630), 2 teaspoons tartar baking powder, 1/2 teaspoon soda, 1 pinch of salt, a little butter and flour for the baking dishes
For the yoghurt cream: 100 g mascarpone (cold), 200 g Greek yoghurt (jam proof), 30 g organic powdered sugar (sieved), 1 tbsp lemon juice, 100 ml cream, 1 sachet of organic cream
For the filling: 3 tablespoons blueberry jam, 250 g fresh blueberries (washed and read)
For the decoration: blueberries, blackberries, flowers
preparation
1. Preheat the oven to 175 ° C above bottom heat.
2. Lightly whisk the eggs and raw cane sugar in a large bowl with the whisk of the hand mixer. Stir in butter, yogurt, lemon juice and peel. Sift the flour and mix with tartar butter, soda and salt. Gradually add the mixture to the egg mixture and mix to a smooth dough. Divide the dough into 4 equal portions. Grease both springform molds well, sprinkle with a little flour and fill with dough. Bake the shelves in the middle oven rack for about 18-21 minutes. Use a wooden stick to test whether the floors are finished. Remove the bottoms from the dish and allow to cool on a wire rack. Wash out both springformers and bake the two further soils in a second pass.
2. For the filling or frosting mascarpone and yogurt gently stir with a spoon until smooth. Stir in the lemon juice and powdered sugar. Stir cream with cream jelly and gently lift under the mascarpone yoghurt cream - refrigerate for at least one hour.
3. To assemble, place the first pie base on a cake plate, place one tablespoon of blueberry jam on the ground and spread ¼ of the cream on top. Put the next floor on top and continue until all the floors are put together. Put the last floor on the cake with the bottom side up. Cover the whole cake with a thin layer of yoghurt cream and place in the refrigerator for half an hour. Then cover the cake with the remaining yoghurt cream and decorate with blueberries, blackberries and flowers.
Crème brûlée cake with raspberries (Frau Herzblut)
Ingredients (13er Springform)
For the dough: 30 g solid organic cream caramel sweets, 3 organic eggs, 50 g cane sugar, 1/2 teaspoon vanilla (ground), 50 g butter (room warm), 100 ml milk, 180 g spelled flour (type 630), 2 tsp Tartar baking powder, 1 pinch of salt, a little butter and flour for the baking molds
For the crème pâtissière: 250 ml milk, 2 egg yolks, 32 g cornstarch, 40 g raw cane sugar, 1/2 vanilla pod (halve lengthwise and scrape out the marrow), 150 ml cream
For frosting: 300 ml organic cream, 1 teaspoon organic vanilla sugar
For the decoration: 250 g fresh raspberries (read)
preparation
1. Preheat the oven to 175 ° C above bottom heat.
2. Chop the organic cream caramel sweets in a mortar or fill in a freezer bag, hold it and mince it with a rolling pin. Whisk eggs, raw cane sugar and vanilla in a large bowl with the whisk of the hand mixer until lightly frothy. Stir in butter and milk. Sift flour and mix with tartar powder and salt. Gradually add the mixture to the egg mixture and mix to a smooth dough. Divide the dough into 5 equal portions. Grease three springform molds well, sprinkle with a little flour, fill with dough and sprinkle with a few shredded caramel sweets before baking. Bake the shelves in the middle oven rack for about 15-17 minutes. Use a wooden stick to test whether the floors are finished. Remove the bottoms from the dish and allow to cool on a wire rack. Wash out two springforms and bake the other two soils in a second round in the same way.
2. For the crème pâtissière, stir a quarter of the milk with egg yolks and cornflour until smooth. Bring remaining milk with raw cane sugar, vanilla pod and spice to a boil. Remove the pan from the heat. Add portions of the hot milk to the egg yolk-starch mixture, stir, and then add everything to the hot milk. Bring the crème to a boil briefly and continue to stir vigorously with a sturdy whisk. Remove the cream from the heat and remove the vanilla pod. It is true that a very firm custard-like cream is produced. Cover the cream surface directly with foil so that no skin forms and allow to cool in the fridge. Then pass the crème through a sieve, beat the cream until stiff, fold in with a spatula and place in a cold place.
3. For frosting, whip cream with vanilla sugar until stiff and place in refrigerator for a short time. To assemble, place a cake base on a cake plate and pour ¼ of the cream on it. Put the next floor on top and continue until all the floors are put together. Put the last floor on the cake with the bottom side up. Cover the whole cake with a thin layer of cream and place in the refrigerator for half an hour. Then cover the cake with the remaining cream and decorate with the raspberries.
Chocolate orange meringue pie
Ingredients (8 pieces)
4 fresh egg whites, 200 g sugar, 2 tsp cornstarch, 1 tsp light balsamic vinegar, 1 1/2 tbsp cocoa powder, 1 can (314 ml) mandarin orange, 100 g dark chocolate, 1 1/2 tbsp (15 g ) Butter, 1 tablespoon orange liqueur, 1 tbsp caramel syrup, 100g white chocolate, 4 cups (à 125g) crème double, baking paper
preparation
1. Beat the egg whites until stiff and pour in the sugar. Continue beating for 5-10 minutes until a smooth, firm, shiny mass is formed. Strain on it, add vinegar and fold. Approximately Remove 1/3 of the mass and mix with 1 tbsp. Cocoa. Slightly pull under the rest of the mass.
2. Draw 2 circles (18 cm and 20 cm Ø) diagonally on a piece of baking paper, turn it over and place it on the baking sheet. Smear the egg whites with a spoon on the two circles (2-3 cm thick). Sprinkle with remaining cocoa.
3. Bake in the preheated oven (cooker: 100 ° C / circulating air: 75 ° C / gas: see manufacturer) for about 1 hour. Then reduce the temperature (stove: 80 ° C / circulating air: 60 ° C / gas: see manufacturer) and continue baking for approx. 1 hour. Allow the meringue to cool down while the oven is off.
4. In the meantime drain mandarin oranges. Coarsely chop the bittersweet chocolate and melt over a warm water bath. Put a piece of baking paper around a kitchen roll. Fix with adhesive film. Remove 2 tablespoons of chocolate and use a tablespoon to pull fine strips over the baking paper. Refrigerate.
5. Add the butter, liqueur and syrup to the remaining chocolate and stir until smooth. Take from the water bath. Chop white chocolate roughly and also melt over a warm water bath. Stir in 100 g crème double. Remove from the water bath and allow to cool. Beat the remaining crème double stiffly with the whisk of the mixer and lift it under the cooled cream.
6. Place the larger meringue slice on a cake plate. Spread 2/3 of the white chocolate cream with a spoon over it. Sprinkle 2/3 of the mandarin oranges over it. Place second meringue on top with remaining cream and mandarin oranges. Pour chocolate sauce over it. Carefully remove the chocolate decoction from the baking paper. Decorate cake with it.
Berry Charlotte
Ingredients (8 pieces)
125 g blueberries, 125 g redcurrants, 1 organic lemon, 6 sheets gelatine, 375 g whole milk yoghurt, 250 g low-fat quark, 175 g sugar, 250 g whipped cream, 18 sponge biscuits (about 5 g each), form oil
preparation
1. Wash blueberries and drain well. Wash currants, brush from the panicles and drain. Mix berries, set aside some to decorate. Wash the lemon hot, rub dry and sand off half of the skin.
2. Soak gelatine in cold water. Mix yoghurt, quark, lemon zest and sugar. Express gelatine and melt over low heat. Pull off the stove. Add 2 tablespoons of yoghurt mixture to the gelatine. Run into the remaining yoghurt mixture and stir. Refrigerate for 5-10 minutes until the mass starts to gel. Whip the cream. First, lift the berries under the gelling mass, then fold in portions.
3. Lightly coat the bottom of a springform (20 cm Ø) with oil. Straighten the sponge fingers at one end and place them inside the springform edge. Fill in cream. Keep the cake cold for at least 6 hours (better overnight).
4. Loosen the cake from the mold, arrange on a plate and decorate with berries set aside.
Snow mousse cake with raspberries
Ingredients (8 pieces)
2 eggs, 75 g butter, 285 g sugar, 1 packet vanillin sugar, 1 pinch salt, 75 g flour, 50 g ground almonds without skin, 1 heaped teaspoon baking powder, 4 tablespoons milk, 5 sheets white gelatin, 400 g raspberries, 200 g of whipped cream, 500 g mascarpone, 5 tbsp lemon juice, grated peel of 1/2 organic lemon, approx. 2 tbsp almond flakes to sprinkle, approx. 1 tsp powdered sugar for dusting, fat and breadcrumbs for the form, aluminum foil
preparation
1. Separate eggs. Grease fat, 60 g of sugar, vanillin sugar and salt with the whisk of the hand mixer until creamy. Stir in the egg yolks one after the other. Mix the flour, almonds and baking powder and mix in with the milk.
2. Beat the egg whites stiff with the whisk of the mixer. Add 60 g of sugar to tablespoons. Then add 60 g of sugar with a spatula and stir / stir.
3. Grease a springform pan (about 20 cm Ø) and sprinkle with breadcrumbs. Pour batter into the mold and smooth. Place meringue loosely on top and spread so that a 1 cm wide rim remains free. Bake in the preheated oven, 2nd rail from below (electric stove: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) about 40 minutes. Possibly. Cover with aluminum foil about 10 minutes before the end of the baking time. Using a knife, carefully remove the finished cake from the edge of the mold and allow to cool in the form on a wire rack (about 1 1/2 hours).
4. Soak gelatin in cold water. Read raspberries. Purée 200 g of raspberries and 30 g of sugar and strain through a sieve. Squeeze 2 sheets of gelatine, melt in a saucepan over low heat and stir well with the raspberry pulp. Approximately Leave to cool for 20 minutes until the mass begins to gel.
5. Beat the cream until stiff. Mix mascarpone, 75 g sugar, lemon juice and grated lemon zest. Squeeze 3 sheets of gelatine and melt in a saucepan over low heat. Stir 1-2 tablespoons of mascarpone cream into the gelatine, then stir the mixture under the remaining mascarpone cream. First lift the cream, then the remaining raspberries under the cream.
6. Remove the meringue cake from the mold and cut the soil 1 x horizontally (namely the batter soil, so that the upper soil does not only consist of the meringue layer). Place lower bottom on a cake plate and wrap with a cake ring. Spread half of the cream on the ground, then spread half of raspberry puree and peel in streaks under the cream. Add the remaining cream and raspberry pulp and repeat the process. Place the meringue on top and keep the cake cold for about 1 hour.
7. Roast almonds in a pan without fat, remove immediately and allow to cool. Remove the cake from the cake ring, sprinkle with almonds and sprinkle with powdered sugar.
Tiramisutorte with strawberries
Ingredients (12 pieces)
50 g amarettini, 225 g soft butter, 175 g sugar, 1 pinch salt, 5 eggs, 200 g flour, 1 1/2 lightly heaped teaspoon baking powder, 125 ml milk, 500 g strawberries, 2 sheets gelatine, 500 g mascarpone, 1 heaped teaspoon soluble coffee powder, 25 ml almond liqueur, 250 g whipping cream, cocoa powder for dusting, fat and flour for the form, aluminum foil
preparation
1. Chop amarettini roughly. Grease, add 100 g sugar and salt until creamy. Separate eggs. Stir egg yolks into each other well. Mix the flour and baking powder and stir in the mixture with the 100 ml milk. Beat the egg whites until stiff and pour in 25 g of sugar at the end. Pull the egg whites in two portions under the dough. Fold in the Amarettini.
2. Place the dough in a greased, flour-sprung springform (20 cm Ø) and smooth. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 1 hour, after about 35 minutes with aluminum foil cover. Remove and allow to cool on a wire rack for at least 2 hours. Wash strawberries, clean them and halve or quarter them according to size.
3. Soak gelatine in cold water. Mix mascarpone and 50 g of sugar. Bring 25 ml of milk to a boil and dissolve coffee powder in it. Express the gelatine, dissolve in the coffee milk and stir in the almond liqueur. Whip the cream. Stir a little cream under the coffee milk, then stir everything under the remaining cream. Carefully fold in the cream.
4. Remove the soil from the mold, cut the soil horizontally twice. Spread 1/3 of the cream, then half of the strawberries on the bottom. Cover with the 2nd floor and repeat the process. Cover with the third floor, press lightly and pass the rest of the cream on it loosely. Keep the cake cold for about 1 hour. Dust cake with cocoa just before serving.
Raffaello dome cake
Ingredients (16 pieces)
4 eggs, 1 pinch of salt, 125 g sugar, 100 g flour, 100 g cornstarch, 2 teaspoons baking powder, 6 tbsp coconut liqueur, 18 raffaellos (about 190 g), 800 g whipped cream, 50 g icing sugar, about 100 g + 1 Tsp grated coconut, 1 packet of vanilla sugar, 2 tablespoons raspberry jelly, 12 raspberries, fat for the mold
preparation
1. Separate eggs for the ground, beat egg whites, 4 tablespoons cold water and salt with the whisk of the mixer. Let sugar trickle over. Stir in the yolks one at a time.
2. Mix flour, starch and baking powder, strain and fold carefully. Carefully fold in 3 tablespoons of liqueur. Grease the bottom of a springform (26 cm Ø). Add mass and smooth. In the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 35 minutes.
3. Remove the floor from the oven and immediately remove it from the springform edge. Put on a wire rack, cool in the mold. Release cooled soil from the mold. Cut the floor horizontally so that the bottom floor is approx. 1.5 cm high.
4. Finely chop 10 Raffaello's. Crumble top soil with hands in a bowl, drizzle with 3 tablespoons liqueur. Beat stiffly with 600 g of cream and let the icing sugar in. Biscuit crumbs, 30 g grated coconut and chopped Raffaellos in portions under the cream.
5. Place the cake on a cake plate, spread the filling on the ground like a dome, smooth it out and lightly press it. Beat 200g of cream until stiff, add vanillin sugar. Brush the cake evenly with it. Sprinkle with 70 g of coconut grater and lightly press with your hands.
6. Halve 8 raffaellos in half with a very sharp knife. Press all around on the cake. Keep it cold overnight so that it can pass well.
7. Pass the jelly through a sieve. Add raspberries, decorate the cake and sprinkle with 1 teaspoon grated coconut.
Popcorn cake with cottage cheese cream apricot cream
Ingredients (12 pieces)
250g white couverture, 1 cube (25g) coconut fat, 40g popcorn (sweetened), 9 sheets gelatine, 250g apricots, 1 tbsp + 100g sugar, 750g quark (20% fat), 450g whipped cream, oil for the shape, baking paper
preparation
1. Chop the couverture, gently melt with coconut oil over a warm water bath. Mix with popcorn. Place about 12 small piles on a piece of baking paper, allow to set. Brush a springform (26 cm Ø) on the ground with oil. Put remaining popcorn on top and distribute to a flat bottom. Approximately Refrigerate for 30 minutes.
2. Soak 3 sheets and 6 sheets of gelatine separately in cold water. Wash apricots, carve skin with a knife. Brew with boiling water, quench cold and peel off skin. Stone apricots and puree with 1 tablespoon of sugar. Press 3 sheets of gelatine well, warm gently and dissolve. Stir in the apricot puree. Mix cottage cheese with 100 g sugar. Squeeze out 6 sheets of gelatine, dissolve. Stir some quark cream under the gelatine, then stir everything under the remaining cream. Beat 250 g of cream until stiff.
3. Put quark cream on the popcorn bottom, smooth it out. Approximately Distribute 3/4 of the apricot puree on the cream in blobs, pull with a fork through the cream, so that streaks emerge. Approximately Refrigerate for 3 hours. Keep remaining apricot puree at room temperature. Beat 200g of cream until stiff. Pour into a piping bag with a large star spout. Remove the cake from the mold, spray tuffs on the cake. If necessary, gently warm the apricot puree again. Drizzle Tuffs. Decorate cake with popcorn piles.
Chocolate gateau
Ingredients (12 pieces)
775 g dark chocolate, 175 g butter, 300 g flour, 375 g sugar, 25 g cocoa powder, 1 pinch salt, 1 teaspoon baking soda, 2 eggs, 200 ml milk, 3 glasses (250 g / 130 g) Amarena cherries, 150 g cherry jam, 350 g crème double, each approx. 30 g dark and white chocolate cake to decorate, baking paper
preparation
1. Coarsely chop 75 g of chocolate and melt with the butter over low heat in a small saucepan. Mix the flour, sugar, cocoa, salt and soda in a bowl. Whisk eggs and milk and add to the flour mixture with the chocolate butter. Mix with a wooden spoon. Then gradually add 100 ml of boiling water and stir with a whisk until the mixture is creamy.
2. Third dough. Lay out the bottom of a springform pan (22 cm Ø) with parchment paper. Fill 1/3 of the dough and smooth it out. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 25-30 minutes.
3. Meanwhile drain cherries well on a sieve and collect the juice. Remove the finished cake from the mold and place it on a wire rack with the baking paper. Pierce the cake several times with a wooden skewer and drizzle with about 5 tablespoons of cherry juice. Let cool down. Clean Springform, lay out the base with parchment paper and bake another 2 batches in succession, sprinkle with cherry juice and let cool.
4. Stir cherries, except some for decoration, with the jam. Heat crème double in a saucepan and remove from heat. Chop 700 g of chocolate roughly and stir in the hot crème double until a smooth chocolate cream is produced. Allow to cool for 30-40 minutes, stirring occasionally.
5. When the cream becomes slightly thick, coat one bottom with 1/3 of the chocolate cream and spread half of the cherries on top. Cover with the second floor and do the same. Cover the upper floor with the remaining chocolate cream and top with the cherries removed. Decorate with chocolate chips.
Fruity Tiramisu Chocolate Charlotte
Ingredients (12 pieces)
5 sheets of gelatine, 1 organic lemon, 250 g whipping cream, 500 g mascarpone, 150 g + 3 tbsp sugar, 1 pinch salt, 6 tbsp orange liqueur, 300 g teabags, 100 ml orange juice, 300 g strawberries, 30 g white couverture
preparation
1. Soak 4 sheets of gelatine in cold water. Wash the lemon hot, rub dry, peel the shell, halve the fruit and squeeze the juice. Whip the cream. Mix mascarpone, 150 g sugar, salt, 5 tbsp liqueur, lemon zest and juice.
2. Dissolve gelatine warm. Stir 1 tbsp of cream into the gelatine, then add the dissolved gelatine to the rest of the cream and stir well. Fold in 2 portions.
3. Lay out a springform (22 cm Ø) on the edge and on the floor with approx. 200 g sponge fingers. Add half the cream to the mold. Spread the remaining spoonfuls on the cream and drizzle with orange juice. Put the remaining cream on the biscuits and smooth. Make the cake cold.
4. Soak 1 sheet of gelatine in cold water. Wash and clean 200 g strawberries. Puree strawberries, 1 tbsp liqueur and 2 tbsp sugar. Dissolve gelatine warm. Stir 1 tablespoon strawberry into the gelatine, then add the stirred gelatin to the remaining strawberry nut and stir. Spread the strawberry on the cream and leave the cake cold for at least 4 hours.
5. Chop the couverture and melt over a warm water bath. Wash, clean and slice 100 g strawberries. Sprinkle with 1 tablespoon of sugar and leave for about 10 minutes. Distribute strawberries and couverture just before serving on the cake.
Gâteau au chocolat
Ingredients (8-12 pieces)
250 g strawberries, 150 g dark chocolate, 125 g butter, 3 eggs, 1 pinch salt, 150 g sugar, 50 g flour, 4 tablespoons orange juice, 150 g jelly sugar 1: 1, 150 g whipped cream, 250 g mascarpone, 1 packet Vanillin sugar, fat for the mold
preparation
1. Chop the chocolate roughly and melt over a warm water bath. Cut the butter into pieces, add to the chocolate and melt with stirring. Leave to cool for about 5 minutes.
2. Separate eggs, beat egg whites and salt until stiff. Mix the yolks and 125 g of sugar briefly (do not stir until creamy). Pour the chocolate butter mixture to the sugar yolk and stir. Add flour and stir. Fold in egg whites in 2 portions.
3. Put the dough in a greased springform pan (18 cm Ø) and smooth it out. Bake in the preheated oven, middle rack (cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for approx. 25 minutes. Allow to cool on a wire rack.
4. Puree 150g of strawberries and 2 tablespoons of orange juice and place in a saucepan with the jelly sugar. Bring to a boil while stirring and boil for about 4 minutes. Stir in 100 g strawberries and allow to cool. Stir in between.
5. Beat cream semi-rigid. Mix mascarpone, 25 g sugar, vanillin sugar and 2 tablespoons orange juice until creamy. Fold in the cream. Loosen the chocolate cake from the mold and place on a cake plate. Put the mascarpone cream on the cake and let it pass. Distribute strawberries on top.
Colorful crumb berry cake with prosecco
Ingredients (12 pieces)
125 g butter, 300 g sugar, 1 packet vanillin sugar, grated dish of 1/2 organic lemon, 3 eggs, 60 ml milk, 11 tablespoons + 150 ml prosecco, 250 g flour, pinch of salt, 1/2 packet of baking powder, 8 sheets of gelatine, 200 g of blueberries, 500 g of redcurrants, 500 g of skimmed quark, 250 g of whipped cream, fat and flour for the mold
preparation
1. Butter, 200 g sugar, vanillin sugar, lemon peel and eggs with the whisk of the hand mixer stir creamy. Milk, 6 tablespoons ml Prosecco and stir. Mix flour, salt and baking powder and stir in portions under the egg-sugar mixture. Put the dough into a greased, flour-sprinkled springform (26 cm Ø), smooth it out and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for about 40 minutes. Remove from the oven, place on a wire rack and allow to cool.
2. Soak gelatine in cold water. Read blueberries, wash and drain well. Wash currants and, except for approx. 300 g, brush from the panicles. Remove soil from the mold. Cut a thin lid from the bottom and crumble it. Covered and set aside. Put the cake ring around the ground.
3. Quark, 100 g sugar and 150 ml Prosecco, stir. Express gelatin and dissolve over a warm water bath. Stir gelatine with 5 tbsp Prosecco, stir in the quark mixture and leave to cool for about 15 minutes until the quark mixture begins to gel.
4. Beat the whipped cream with the whisk of the mixer until stiff and place it under the curd cream. Carefully stir in the berries and half of the cake crumbs. Put the mixture on the ground, smooth it out and let it cool for about 3 hours. Remove the cake ring. Decorate the cake with the remaining breadcrumbs and redcurrants.
chocolate mousse cake
Ingredients (16 pieces)
600 g dark chocolate, 500 g whipped cream, 100 g spoonful biscuit, 25 g butter, 600 g mascarpone, 1 packet vanillin sugar, 100 g sugar, 300 g skim curd, 250 g raspberries, 1 cube (25 g) coconut fat, 1 large Freezer bag (6 liters), oil for the mold
preparation
1. Chop 300g of chocolate roughly. Heat 400 g of cream, add chocolate and dissolve with stirring. Put in a tall, clean beaker and cover for 5-6 hours.
2. Place spoon biscuit in a large freezer bag, close bag, crumble biscuits with a kitchen roll. Roughly chop 200 g of chocolate. Put butter and chocolate in a metal bowl and melt over a warm water bath. Mix chocolate butter and biscuit crumbs. Lightly coat the bottom of a springform (26 cm Ø) with oil. Distribute the crumb mass and press firmly (with the palms of your hands, glue something). Approximately Refrigerate for 1 1/2 hours.
3. Mix mascarpone, vanillin sugar, sugar and cottage cheese with the whisk of the hand mixer. Read raspberries. Briefly crack the chocolate cream with the whisk of the hand mixer.
4. Distribute a portion of the mascarpone cream on the ground and spread the half of the raspberries on top. Spread the remaining mascarpone cream and chocolate cream on it as a spoonful. Spread the remaining raspberries, except for one to decorate, between the cream. Smooth out the surface. Approximately Refrigerate for 2 hours.
5. Chop 100 g chocolate roughly. Put 100 g of cream, coconut oil and chocolate in a small saucepan. Melt on a low heat while stirring. Remove from the heat and let cool for 20-30 minutes. Remove the cake from the mold, place on a cake plate and distribute the casting evenly over it. Keep it cool for another 1 hour. Decorate decorated with raspberry
Puff pastry cream cake with berries
Ingredients (12-16 pieces)
8 slices (à 45 g) deep-frozen puff pastry, 400 g frozen berry mix, 100 ml dry red wine, 1 packet vanillin sugar, 2 tbsp + 75 g sugar, 1-2 tsp cornstarch, 200 g double cream cheese, 250 g cream quark (40 % Fat), 1 packet of Boubon vanilla sugar, 750 g of whipped cream, 4 sachets of cream stabilizer, 100 g of bittersweet chocolate, baking paper
preparation
1. Lay the puff pastry slices next to each other and allow to thaw for 15-20 minutes. Place 4 slices on top of each other and roll out on baking paper into 2 squares (about 28 x 28 cm), let rest for about 10 minutes. Set a cake ring to approx. 28 cm Ø, cut out 1 circle from both dough squares.
2. Pierce dough trays several times with a fork and lift with the baking paper on 2 baking trays. Bake one after the other in a preheated oven (cooker: 200 ° C / circulating air: 175 ° C / gas: stage 3). Bake for 10-15 minutes, remove, allow to cool for approx. 30 minutes on a wire rack.
3. Stew berries. Meanwhile boil red wine, vanilla sugar and 2 tablespoons of sugar in a saucepan. Stir the starch with 1 tbsp. Of water, pour into red wine while stirring, simmer for approx. 1 minute, pour immediately over the berries and mix. Drain thawed berries in a colander, collect liquid as a sauce to the cake, or otherwise use.
4. Stir cream cheese, quark, vanilla sugar and 75 g of sugar. Whip the cream until stiff, let cream fixer trickle in. Lift the cream in 3 portions under the curd cream. Spread 5-6 tablespoons of quark cream on a sheet of puff pastry.
5. Place the berries, except for 3-4 tbsp, and sprinkle with half of the remaining curd cheese. Cover with the second puff pastry bottom. Spread remaining quark cream on the floor, leave to cool for approx. 1 hour.
6. Coarsely chop couverture, melt over a warm water bath, allow to cool for approx. 10 minutes. Spread couverture on the back of a baking tray, allow to set for about 15 minutes. Peel off rolls with a metal spatula. Spread remaining berries and chocolate rolls on the cake. Cut the cake with an electric knife and serve immediately.
Tipsy raspberry cake with cream cheese cream and crumble
Ingredients (12 pieces)
400 g flour, 1 tsp baking powder, 210 g sugar, 1 pinch salt, 190 g butter, 1 egg yolk, 4 sheets gelatine, 150 g whole milk yoghurt, 2 tbsp lime juice, 2 tbsp raspberry spirit, 200 g double cream cheese, 200 g whipped cream, 200 g Himbeeren, 100 g Himbeer-Konfitüre
preparation
1. Für den Teig 300 g Mehl und Backpulver mischen. Mehlmischung, 100 g Zucker, Salz, 150 g Butter und Eigelb verkneten. Für die Streusel 100 g Mehl, 60 g Zucker und 40 g Butter zu Streusel kneten. Den Teig dritteln und rund (ca. 24 cm Ø) ausrollen. Mit einer Gabel mehrmals einstechen. Streusel auf den Böden gleichmäßig verteilen. Böden nacheinander im vorgeheizten Backofen (E-Herd: 175 °C/ Umluft: 150 °C/ Gas: Stufe 2) je ca. 15 Minuten backen. Fertige Böden kühl stellen.
2. Für die Creme Gelatine in kaltem Wasser einweichen. Joghurt, 50 g Zucker, Limettensaft, Himbeergeist, und Frischkäse glatt rühren. Whip the cream. Gelatine auflösen. 1 EL Creme unterrühren und zügig unter die übrige Creme rühren. Sahne unterheben. Creme kalt stellen, bis sie beginnt festzuwerden. Read raspberries. Konfitüre erhitzen und durch ein Sieb streichen. Creme in einen Spritzbeutel mit Lochtülle (ca. 12 mm Ø) füllen.
3. Creme, Himbeeren und Konfitüre auf 2 Böden verteilen und aufeinandersetzen. Übrigen Boden in Stücke brechen, mit Puderzucker bestäuben und auf dem oberen Boden verteilen. Kuchen kalt stellen, bis die Creme fest ist.
