A homemade fruity cake for a special day! What mother wouldn't be delighted? With this recipe and the #Thermomix® nothing could be easier!
Happy Mother's Day from the #Landhaus team.
Portions 12
INGREDIENTS
Dough
- 4 eggs
- 1 p vanilla sugar
- 200 g flour
- ½ p baking powder
- 200 g sugar
Filling
- 1 p gelatine powder
- 5 tbsp water
- 200 g sour cream
- 250 g low-fat quark
- 10 g vanilla sugar
- 40 g sugar
- ½ lemon (juice thereof)
- 150 g strawberries
- 400 g cream
- 2 p cream stiffener
decoration
- 250 g water
- 20 g sugar
- 1 p cake glaze, red
- Apricot jam
- strawberries
- flaked almonds
INSTRUCTIONS
Preheat the oven to 180° C fan. Insert the mixer attachment into the mixing bowl, add all the ingredients for the base and mix for 50 seconds/speed setting 3. Pour the batter into a springform pan or heart shape, line the base with baking paper and bake for 25-30 minutes. Once the cake has cooled, cut it in half once and place a cake ring around the base. Put the gelatine powder and water into the rinsed mixing bowl, mix for 5 seconds/speed setting 3 and leave to soak for 10 minutes. Then heat at 4 min/80°C/speed setting 3. Add the sour cream, quark, vanilla sugar, sugar and lemon juice and stir in for 10 seconds/speed setting 3. Chop the strawberries for 2 seconds/speed setting 4, decant and chill. Clean the mixing bowl thoroughly and wipe dry. Insert the mixer attachment, add the cream and beat for approx. 1.30 mins./speed setting 3 until stiff, allowing the cream stiffener to trickle in via the lid opening approx. 20 seconds before the end of the time. Fold into the gelling cream using a spatula. Spread the filling over the sponge base and place the second sponge base on top. Leave to set for a few hours, preferably overnight. Clean the fresh strawberries and top the cake as desired. Put the water, sugar and cake glaze into the blender jug and mix for 3 seconds/speed setting 4. Then heat for 4 min./100 °C/speed setting 2, leave to cool slightly and pour over the strawberries. Heat the apricot jam in a cup in the microwave at 180 W for approx. 1 min. Toast the flaked almonds in a dry pan, stirring constantly with a wooden spoon. Spread the apricot jam over the edge of the cake with a brush, piece by piece, and decorate with the toasted flaked almonds.
TIP:
Prepare ½ quantity of shortcrust pastry, roll out, place in a springform pan, spread the sponge mixture on top and bake together.
