Description
Luftiger Biskuit trifft auf samtige Vanillecreme, verfeinert mit Joghurt und frischen Erdbeeren. Der Kuchen begeistert mit zarter Süße, cremiger Fülle und einem fruchtigen, leuchtend roten Erdbeer-Topping.
Ingredients
Scale
- 3 eggs, separated
- 90 g sugar
- 85 g flour
- 1 package vanilla pudding powder
- 450 g heavy cream
- 250 g plain yogurt
- 100 g powdered sugar
- 350 g strawberries
- 7 sheets gelatin
- 2 tablespoons rum
- 100 ml milk
- 125 ml advocaat (Eierlikör)
- 1 package vanilla sauce powder (instant, no cooking)
Instructions
- Preheat your oven to 190°C (374°F). Prepare a square springform pan or a 28 cm round pan by greasing it and lining the bottom with parchment paper to prevent sticking.
- Separate the egg whites from the yolks. In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat until the mixture is glossy and stiff.
- Add the egg yolks one at a time to the beaten egg whites, mixing gently after each addition until fully incorporated.
- Sift the flour and vanilla pudding powder together to remove any lumps. Carefully fold the flour and pudding mixture into the egg mixture using a spatula, working gently to avoid deflating the batter.
- Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 18–20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- While the cake cools, prepare the cream. Wash and hull the strawberries, then cut them into small pieces and set aside.
- Soak the gelatin sheets in cold water for about 5–10 minutes, until softened.
- In a large bowl, whip the heavy cream until stiff peaks form. Add the plain yogurt and sift in the powdered sugar, gently folding everything together until smooth and well combined.
- Squeeze the excess water from the softened gelatin sheets. In a small saucepan, heat the rum (do not boil), add the gelatin, and stir until completely dissolved.
- Quickly but gently stir the dissolved gelatin mixture into the cream-yogurt mixture, ensuring an even consistency. Fold in the chopped strawberries until they are evenly distributed throughout the cream.
- Spread the strawberry-vanilla cream evenly over the cooled cake base, smoothing the top. Refrigerate the cake for about 1 hour, or until the cream layer is set and firm.
- For the topping, combine the milk, advocaat (Eierlikör), and the vanilla sauce powder (according to the instructions on the package) in a bowl. Whisk until smooth and the sauce thickens.
- Carefully spread the advocaat-vanilla sauce mixture evenly over the chilled cream layer. Return the cake to the refrigerator and let it chill for at least another 2 hours, or until the topping is fully set.
- Once fully chilled and set, remove the cake from the pan, cut into slices, and serve. Store leftovers covered in the refrigerator.
Notes
For the best flavor, use ripe, sweet strawberries. If you prefer a non-alcoholic version, you can substitute the rum and advocaat with milk or a non-alcoholic vanilla sauce. Make sure the gelatin is fully dissolved and well incorporated to avoid lumps in the cream. The cake is best served well chilled.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
