Description
Knuspriger Löffelbiskuitboden trifft auf samtige Mascarpone-Creme mit feinem Kaffeearoma, umhüllt von fruchtigen Erdbeeren. Cremig, leicht süß und aromatisch, präsentiert sich diese Kartoffelpizza ohne Hefeteig verführerisch und elegant.
Ingredients
Scale
- 6 Blatt Gelatine, weiß, für die Creme
- 30 g Kaffeepulver (Cappuccinopulver), für die Creme
- 250 ml Sahne, für die Creme
- 1 Pkt. Vanillezucker, für die Creme
- 500 g Mascarpone, für die Creme
- 100 g Zucker, für die Creme
- 750 g Erdbeeren
- 200 g Löffelbiskuits, für den Boden
- 200 ml Sahne, für die Garnierung
- Kakaopulver, für die Garnierung
Instructions
- Begin by preparing the gelatin sheets: place the 6 sheets of white gelatin into a bowl with cold water and allow them to soak for about 10 minutes until they soften completely.
- While the gelatin is soaking, prepare the cappuccino base for the cream. Boil 250 ml of water and stir in 30 g of cappuccino powder thoroughly until it dissolves and you have a smooth hot cappuccino liquid.
- Remove the soaked gelatin sheets from the water, gently squeeze out the excess water, and immediately dissolve them into the hot cappuccino liquid. Stir well to ensure the gelatin is fully dissolved and the mixture is uniform.
- Allow the cappuccino-gelatin mixture to cool down to room temperature. Once cooled, place the bowl in the refrigerator for about 30 minutes. Check regularly and remove it when the mixture starts to thicken and gel slightly but is not fully set.
- While the cappuccino mixture is cooling, take 250 ml of cold whipping cream and beat it with an electric mixer until stiff peaks form. During whipping, gradually add 1 packet of vanilla sugar to the cream, incorporating it evenly.
- In a separate bowl, combine 500 g of mascarpone cheese with 100 g of sugar. Mix them thoroughly until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture in alternating portions, then carefully fold in the partially set cappuccino gelatine mixture. Mix gently to keep the cream light and airy but fully combined.
- Prepare the strawberries by washing them thoroughly under cold running water. Remove the green leaves and stems, then set aside a few whole strawberries for decoration later. The remaining strawberries can be kept whole or halved as preferred for layering in the dessert.
- Line the bottom of a 26 cm springform pan with baking paper. Pour half of the prepared cappuccino cream mixture into the pan, spreading it evenly to form a smooth layer.
- Place a layer of the prepared strawberries evenly over the cream layer, distributing them carefully to cover the surface without overcrowding.
- Cover the strawberry layer with the remaining half of the cappuccino cream, spreading it gently and evenly over the berries.
- Take the 200 g of ladyfinger biscuits (Löffelbiskuits) and press them firmly, closely packed, onto the top of the cream layer to form a solid biscuit base. Press down gently but firmly to ensure they adhere well to the cream.
- Cover the springform pan with plastic wrap or foil and place it in the refrigerator. Allow the cake to chill and set thoroughly for 2 to 3 hours, so the gelatin can fully stabilize the cream layers.
- Before serving, whip 200 ml of cold cream until stiff peaks form for the garnish. Remove the chilled cake from the refrigerator and carefully release the springform pan sides.
- Place a serving plate over the cake and invert the springform pan to turn the cake out so that the biscuit layer is now on the bottom.
- Carefully peel off the baking paper from the top of the cake.
- Use the whipped cream to frost the exposed top surface of the cake evenly. With a spoon or spatula, create decorative cream peaks or swirls on the surface for an attractive presentation.
- Lightly dust the entire top of the cake with cocoa powder, using a fine sieve to distribute it evenly and thinly.
- Slice the reserved strawberries and arrange them decoratively on top of the cream and cocoa powder to finish the cake with a fresh, colorful garnish.
Notes
For best results, ensure the gelatin is fully dissolved and the cappuccino mixture is cooled but not completely set before folding it into the cream to maintain a smooth texture. Using fresh, ripe strawberries enhances the flavor and presentation. The cake needs sufficient chilling time to set properly, so plan ahead to allow 2-3 hours or overnight refrigeration. If desired, you can substitute cappuccino powder with instant coffee for a less sweet coffee flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Pizza Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 10-14g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
