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🍽️ Fruity Strawberry Cake with Marzipan

635 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 90 g Sugar
• 90 g Flour
• Baking powder
• 250 g Strawberries
• 70 g Marzipan mass
• 50 g Powdered sugar
• 30 g ground Pistachios
• 8 Sheets white Gelatin
• 1 Lemon (Juice)
• 450 g Yogurt
• 150 g Sugar
• 2 Pack Vanilla sugar
• 200 g Whipping cream
• 500 g Strawberries
• 300 g Whipping cream
• 1 Packet Whipping cream stabilizer
• 75 g Almond flakes

Instructions

1. 1. Preheat the oven to 175 degrees.
2. 2. Separate the eggs. Put the egg whites in one bowl and the egg yolks in another.
3. 3. Beat the egg whites with one tablespoon of sugar and a pinch of salt until stiff.
4. 4. Mix the egg yolks with the remaining sugar and two tablespoons of lukewarm water until creamy.
5. 5. Sift the flour and baking powder together.
6. 6. Gently fold the egg whites, flour, and baking powder into the egg yolk mixture.
7. 7. Line the bottom of a springform pan with baking paper.
8. 8. Pour the batter into the pan and smooth it out.
9. 9. Bake the base at 175 degrees for 25 minutes.
10. 10. Wash the strawberries and cut them into quarters.
11. 11. Mix the marzipan with powdered sugar and pistachios.
12. 12. Roll the marzipan mixture between cling film into two thin rounds with a diameter of 26 centimeters.
13. 13. Soak the gelatin in cold water.
14. 14. Stir the yogurt until smooth with sugar, vanilla sugar, and lemon juice.
15. 15. Dissolve the drained gelatin in a small saucepan.
16. 16. Mix the dissolved gelatin with a little yogurt.
17. 17. Stir the gelatin mixture into the remaining yogurt.
18. 18. Beat the cream until stiff.
19. 19. Fold the strawberry pieces into the cream.
20. 20. Cut the baked base horizontally into two halves.
21. 21. Place the marzipan rounds on the bottom half of the base.
22. 22. Place a cake ring around the base.
23. 23. Fill the strawberry cream mixture into the ring.
24. 24. Place the top half of the base on the cream.
25. 25. Refrigerate the cake for at least four hours.
26. 26. Beat the cream with whipped cream stabilizer until stiff.
27. 27. Wash the strawberries and slice them thinly.
28. 28. Cover the cake with the cream.
29. 29. Sprinkle the edge of the cake with almonds.
30. 30. Decorate the cake with dollops of cream and strawberry slices.

Nutrition per serving

• kcal: 635
• Protein: 11 g · Fett/Fat: 37 g · Carbs: 59 g