Black For­est Cake with straw­ber­ries

Country House Magazine - - Baking -

_______________________ In­gre­di­ents For the dough: Soft but­ter 6 eggs 180 g sugar 2 tbsp vanilla sugar 60 g flour 60 g food starch 60 g co­coa pow­der

For fill­ing: 750 g straw­ber­ries 600 ml fresh whipped cream A lit­tle gela­tine dis­solved in wa­ter 2 tbsp pow­dered sugar 2 tbsp grated whole milk choco­late _________________________ Line a cake tin with the soft but­ter. Pre­heat the oven to 180°C. Sep­a­rate the eggs and then beat the egg whites with salt. Grad­u­ally add the vanilla sugar. Whisk the egg yolks and then mix the flour, the food starch, and the co­coa, stir­ring gen­tly into the egg white mix­ture un­til well in­te­grated. Put the dough into the tin, smooth all over and bake in the pre­heated oven for ap­prox. 30 min­utes. Re­move the fin­ished cake and al­low it to cool in the tin. Then re­move it from the tin and di­vide the cake hor­i­zon­tally in three slices. Wash the straw­ber­ries and drain them. The fruits can be halved or quar­tered de­pend­ing on their size. Whip the cream with the pow­dered sugar and then add some of the gela­tine as nec­es­sary. Spread the lower two slices with a thin layer of whipped cream and add about a third of the fruit. Spread more cream over the fruit. Add the next slice and gen­tly press the slices to­gether and cover with more cream and straw­ber­ries. Fi­nally, add the last slice, again press­ing gen­tly, and cover with the re­main­ing cream and fruit. Sprin­kle the choco­late over the cake and serve.

Straw­berry Mar­ble Cake

_________________________ In­gre­di­ents For the dough: 150 g flour 1 pck vanilla pow­der 2 tsp bak­ing soda 120 g sugar 2 tbsp vanilla sugar 4 eggs 150 g melted but­ter 2 tbsp co­coa pow­der 250 g straw­ber­ries For the cream: 250 g straw­ber­ries 200 g cream cheese 250 g sour cream 2 tbsp vanilla sugar A lit­tle pud­ding pow­der 200 g cream 200 g dark choco­late 20 g but­ter 2 tbsp Nutella

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