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🍽️ Marbled Strawberry Cake for the Thermomix®

189 kcal · 30 min · 4 servings

Marbled Strawberry Cake for the Thermomix® Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Line the bottom of a 26 cm (10 inch) springform pan with baking paper.
  2. 2. Separate the eggs, carefully placing the yolks aside from the whites.
  3. 3. Attach the whisking blade to the mixing bowl.
  4. 4. Add the egg whites and a pinch of salt to the mixing bowl.
  5. 5. Whip the egg whites for 1 minute at speed 4 until stiff.
  6. 6. Transfer the whipped egg whites to a separate bowl and set aside.
  7. 7. Rinse the mixing bowl briefly and dry it.
  8. 8. Add the egg yolks, 3 tablespoons of warm water, and the sugar to the mixing bowl.
  9. 9. Mix the ingredients for 1 minute at speed 3 until smooth.
  10. 10. Weigh the flour, baking powder, and ground almonds directly into the mixing bowl.
  11. 11. Process the dry ingredients for 10 seconds at speed 4 to form a batter.
  12. 12. Gently fold in the previously prepared egg whites for 10 seconds at speed 2.
  13. 13. Rinse the mixing bowl briefly.
  14. 14. Pour the batter into the prepared springform pan.
  15. 15. Smooth the surface of the batter.
  16. 16. Preheat the oven to 180 °C (160 °C for fan-assisted or gas mark 2–3).
  17. 17. Bake the sponge cake on the middle rack for about 25 to 30 minutes until golden brown.
  18. 18. Carefully release the baked sponge from the pan.
  19. 19. Let the sponge cool completely on a wire rack.
  20. 20. Wash the orange under hot water and dry it thoroughly.
  21. 21. Grate 2 teaspoons of fine orange zest.
  22. 22. Cut the orange in half and juice one half.
  23. 23. Soak the gelatin in cold water for 5 to 7 minutes.
  24. 24. Attach the whisking blade to the clean mixing bowl.
  25. 25. Weigh the cream into the mixing bowl.
  26. 26. Whip the cream for 50 seconds at speed 3 until stiff.
  27. 27. Check the consistency and whip again if necessary.
  28. 28. Transfer the whipped cream to a separate bowl and keep it cold.
  29. 29. Gently wash the strawberries and pat them dry with kitchen paper.
  30. 30. Remove the green stems from the strawberries.
  31. 31. Reserve about one quarter of the strawberries for decoration and keep them cold.
  32. 32. Add the remaining strawberries to the mixing bowl.
  33. 33. Crush the strawberries for 10 seconds at speed 4.
  34. 34. Transfer the pureed strawberries to a separate bowl.
  35. 35. Add the yogurt, vanilla sugar, orange zest, and 4 tablespoons of orange juice to the mixing bowl.
  36. 36. Mix the ingredients for 10 seconds at speed 5.
  37. 37. Transfer the yogurt mixture to a separate bowl.
  38. 38. Return 4 tablespoons of the yogurt cream to the mixing bowl.
  39. 39. Heat the cream for 7 minutes at 80 °C and speed 2.
  40. 40. Squeeze the soaked gelatin well to remove excess water.
  41. 41. After about 30 seconds of heating, add the gelatin gradually through the lid opening.
  42. 42. Add another 4 tablespoons of the yogurt cream through the lid opening.
  43. 43. Add the remaining yogurt cream and the pureed strawberries to the mixing bowl.
  44. 44. Add the crumbled Amaretti cookies.
  45. 45. Mix everything for 10 seconds at speed 4.
  46. 46. Adjust the sweetness to taste with sweetener if desired.
  47. 47. Gently fold the whipped cream into the cream mixture using a spatula.
  48. 48. Warm the redcurrant jelly briefly in the microwave or in a saucepan.
  49. 49. Brush the cooled sponge base with the warm jelly.
  50. 50. Place the springform ring around the sponge base and secure it.
  51. 51. Spread the strawberry-yogurt mixture over the sponge base.
  52. 52. Smooth the surface of the mixture.
  53. 53. Chill the cake in the refrigerator for about 3 hours until set.
  54. 54. Prepare the glaze according to the package instructions using cherry juice.
  55. 55. Decorate the cake with the remaining whole strawberries.
  56. 56. Decorate the cake with the glaze.
  57. 57. Allow the glaze to set.

Nutrition per serving