Description
Leichte Schneemousse trifft auf saftige Erdbeeren und zarten Biskuit. Cremig, luftig und süß-fruchtig vereint die Torte zarte Sahne mit frischen Beeren in einem verführerisch roten, samtigen Traum.
Ingredients
Scale
- 125 g Margarine
- 270 g Zucker
- 4 Eier, getrennt
- 150 g Mehl
- 2 TL Backpulver
- 4 EL Milch
- 500 g Erdbeeren
- 400 g Sahne
- 400 g Mascarpone
- 1 Pck. Vanillezucker
- 2 Pck. Sahnesteif
- 4 EL Zitronensaft
- 50 g Mandelblättchen
Instructions
- Begin by preheating your oven to 175 °C (350 °F). Prepare a 26 cm (10 inch) springform cake pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- In a large mixing bowl, combine the 125 g of margarine with 100 g of sugar. Using an electric mixer, beat the mixture on medium speed until it becomes creamy and fluffy. This process should take about 6 minutes and ensures the sugar is well incorporated and the margarine is aerated.
- Separate the 4 eggs, placing the yolks and whites into different bowls. Gradually add the 4 egg yolks one at a time to the margarine-sugar mixture, beating well after each addition to create a smooth batter.
- In a separate bowl, sift together the 150 g of flour and 2 teaspoons of baking powder to evenly distribute the leavening agent.
- Alternately add the flour mixture and 4 tablespoons of milk to the margarine-egg yolk mixture. Start and end with the flour mixture. Mix gently after each addition until the batter is smooth and free of lumps.
- Pour half of this batter evenly into the prepared springform pan and spread it smoothly using a spatula to form the first cake layer.
- In a clean, grease-free bowl, use an electric mixer to beat the 4 egg whites with 100 g of sugar until stiff peaks form. This means the egg whites should hold their shape firmly when the beaters are lifted.
- Carefully spread half of the stiff egg white foam evenly over the batter layer in the springform pan, smoothing the surface gently so as not to deflate the foam.
- Sprinkle half of the 50 g of sliced almonds evenly over the egg white layer to add a crunchy texture and nutty flavor.
- Place the springform pan in the preheated oven and bake at 175 °C for 20 to 25 minutes. The cake should rise slightly and develop a light golden color on top. To check doneness, insert a toothpick into the center; it should come out clean.
- Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This prevents the layers from becoming soggy and helps the cake set properly.
- Repeat the entire process described in steps 6 to 11 to prepare the second cake layer: pour the remaining batter, spread the remaining egg white foam on top, sprinkle with the remaining almond slices, bake, and cool completely.
- While the cake layers are cooling, prepare the filling. Wash 500 g of fresh strawberries thoroughly under cold running water. Remove the green stems and any damaged parts, then chop the strawberries into small, bite-sized pieces.
- In a large mixing bowl, add 400 g of cold heavy cream along with 1 packet of vanilla sugar and 1 packet of Sahnesteif (cream stabilizer). Whip the mixture using an electric mixer on high speed until stiff peaks form, ensuring the cream holds its shape firmly.
- In a separate bowl, combine 400 g of mascarpone cheese with 70 g of sugar, 4 tablespoons of fresh lemon juice, and 1 packet of Sahnesteif. Stir the mixture thoroughly until it becomes smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture using a spatula. Use slow, folding motions to combine the two without deflating the whipped cream, resulting in a light and airy filling.
- To assemble the cake, place the first cooled cake layer on a serving plate. Spread one-quarter of the prepared filling evenly over this layer with a spatula, ensuring full coverage.
- Distribute all the chopped strawberries evenly over the layer of filling, creating a fresh and fruity middle layer.
- Spread the remaining filling evenly over the strawberries, smoothing the top carefully.
- Place the second cooled cake layer on top of the filling, pressing down gently to secure the layers together without squeezing out the filling.
- Cover the assembled cake with plastic wrap or place it in a cake container and refrigerate it for at least 24 hours, ideally 1 to 2 days, before serving. This resting time allows the flavors to meld and the cake to fully set for the best texture and taste.
- Before serving, you can optionally decorate the cake with additional fresh strawberries or toasted almond slices for an attractive presentation.
Notes
This Schneemousse-Erdbeertorte tastes best when prepared 1 to 2 days in advance, allowing the flavors to develop fully and the mousse to set perfectly. For a delightful variation, you can substitute the strawberries with raspberries to create a delicious Himbeertorte (raspberry mousse cake). Ensure to use fresh, ripe berries for the best flavor. Also, using Sahnesteif helps stabilize the whipped cream, preventing it from weeping or collapsing over time.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
