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🍰 Strawberry Panna-Cotta Cake with Almond Cake Base

699 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 120 g Sugar
• 2 tsp Lemon zest
• 3 tbsp Lemon juice
• 4 tbsp Flour
• 4 tbsp Cornstarch
• 4 tbsp Almond kernels
• 1 tsp Baking powder
• 6 sheets Gelatin
• 300 ml Milk
• 400 g Whipping cream
• 2 packets Vanilla sugar
• 100 g Sugar
• 300 g Yogurt
• 500 g Strawberries
• 200 g Whipping cream
• 100 g Slivered almonds
• 2 tbsp Pistachios
• 250 g Strawberries
• 2 sheets Gelatin
• 2 tbsp Lemon juice
• 2 tbsp Powdered sugar

Instructions

1. 1. Separate the eggs. Keep the yolks separate from the whites.
2. 2. Whisk the egg yolks with three tablespoons of water, 60 grams of sugar, and the lemon zest until the mixture becomes frothy.
3. 3. Beat the egg whites with the remaining sugar until stiff peaks form.
4. 4. Mix flour, starch, ground almonds, and baking powder in a separate bowl.
5. 5. Gently fold the flour mixture into the egg yolk cream.
6. 6. Add the egg whites to the mixture and gently fold them in as well.
7. 7. Stir the lemon juice into the finished batter.
8. 8. Line a springform pan with baking paper and pour the batter into it.
9. 9. Preheat the oven to 180 degrees Celsius.
10. 10. Bake the cake base in the preheated oven for about 25 to 30 minutes.
11. 11. Remove the base from the oven and let it cool for a short time.
12. 12. Carefully release the cake from the pan.
13. 13. Allow the cake base to cool completely for at least two hours.
14. 14. Soak the white gelatin in plenty of cold water.
15. 15. Bring the milk together with 100 grams of cream, vanilla sugar, and sugar to a boil once.
16. 16. Remove the milk mixture from the heat and let it cool down slightly.
17. 17. Squeeze the soaked gelatin well and dissolve it in the warm milk.
18. 18. Place the milk-gelatin mixture in the refrigerator until it begins to thicken slightly.
19. 19. Whip the remaining cream until stiff.
20. 20. Fold the yogurt into the thickening milk cream.
21. 21. Now mix the whipped cream into the cream as well.
22. 22. Slice the cooled cake base horizontally into two equal halves.
23. 23. Wash the strawberries and remove the green leafy tops.
24. 24. Quarter the strawberries.
25. 25. Fold the strawberry pieces into the panna cotta cream.
26. 26. Place a cake ring around the bottom cake layer.
27. 27. Fill the strawberry cream into the cake ring.
28. 28. Place the second cake layer on top of the cream.
29. 29. Place the cake in the refrigerator for about three hours.
30. 30. Remove the cake ring to decorate the cake.
31. 31. Soak the red gelatin in cold water.
32. 32. Whip the cream for the decoration until stiff.
33. 33. Lightly toast the almonds in a pan without fat.
34. 34. Spread the cake with the whipped cream.
35. 35. Sprinkle the bottom edge of the cake with the toasted almonds.
36. 36. Sprinkle the top edge of the cake with pistachios.
37. 37. Wash more strawberries and remove the green tops.
38. 38. Pat the strawberries dry.
39. 39. Slice the strawberries.
40. 40. Arrange the strawberry slices in heart shapes on the cake.
41. 41. Squeeze the red gelatin until it is no longer dripping wet.
42. 42. Dissolve the gelatin in a small saucepan over low heat with lemon juice, powdered sugar, and four tablespoons of water.
43. 43. Pour the gelatin mixture over the strawberries.
44. 44. Let the cake stand until the gelatin has set.

Nutrition per serving

• kcal: 699
• Protein: 11 g · Fett/Fat: 47 g · Carbs: 55 g