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🍽️ Fruity Strawberry Dream with Cream Filling

676 kcal · 100 min · 4 servings

Ingredients

• 4 large egg(s) (280 g)
• 280 g sugar
• 140 g flour
• 140 g butter
• 100 g strawberries (pureed)
• 100 g strawberries (small chopped)
• 200 g strawberries (halved)
• 200 g double cream cheese
• 150 g yogurt
• 200 g cream
• 60 g sugar
• 2 packets vanilla sugar
• 6 sheets gelatin
• 1 pkt. tart glaze (red)

Instructions

1. 1. Separate the three eggs. Carefully lift the yolks away from the whites.
2. 2. Beat the egg whites with a mixer until they form stiff peaks.
3. 3. Mix the whole egg and the three yolks with the sugar until the mixture is creamy and pale.
4. 4. Stir the flour into the egg mixture.
5. 5. Gently fold the stiffly beaten egg whites into the batter.
6. 6. Mix the melted butter into the batter.
7. 7. Line a round cake pan with a diameter of 26 centimeters with baking paper.
8. 8. Pour half of the batter into the pan and smooth the surface.
9. 9. Bake the first base for about 20 minutes at 180 degrees Celsius with top and bottom heat.
10. 10. Repeat the process with the remaining batter for the second base.
11. 11. Let both cake bases cool down completely.
12. 12. Mix the cream cheese with the yogurt, the sugar, and the vanilla sugar.
13. 13. Puree the strawberries and mix them into the cheese mixture.
14. 14. Soak the gelatin sheets in cold water.
15. 15. Squeeze the water out of the gelatin.
16. 16. Warm the gelatin until it is completely liquid.
17. 17. Mix a small part of the cheese cream with the liquid gelatin.
18. 18. Fold this mixture together with the chopped strawberries into the rest of the cream.
19. 19. Place the cream in the refrigerator for a short time until it thickens slightly.
20. 20. Whip the cream until stiff.
21. 21. Fold the stiffly whipped cream into the cream cheese cream.
22. 22. Place a cake ring around the bottom cake base.
23. 23. Spread the filling evenly over the base.
24. 24. Cover the filling with the second cake base.
25. 25. Arrange the halved strawberries decoratively on the cake.
26. 26. Prepare the cake glaze according to the instructions on the package.
27. 27. Spoon the glaze onto the cake from the center outwards.
28. 28. Place the cake in the refrigerator for about 3 hours.
29. 29. Carefully release the cake ring and remove it.
30. 30. Decorate the edge as desired with stiffly whipped cream and toasted almond slices.

Nutrition per serving

• kcal: 676
• Protein: 9 g · Fett/Fat: 36 g · Carbs: 72 g