Description
Luftiger Biskuit trifft auf eine cremige Schneemousse-Schicht, getoppt mit frischen, saftigen Erdbeeren und zarter Sahne. Zartschmelzend, fruchtig und elegant – ein sommerliches Highlight für alle Sinne.
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 Mandeln, gehobelt
Instructions
- Begin by preparing the cake batter. Place the margarine and 100 g of the sugar in a large mixing bowl. Using an electric mixer or a whisk, beat the margarine and sugar together for about 6 minutes until the mixture becomes light and fluffy. Add the egg yolks one at a time, continuing to beat for another 6 minutes until everything is well combined and creamy.
- In a separate bowl, mix together the flour and baking powder. Gradually add this dry mixture to the creamy mixture, alternating with the milk. Stir gently until a smooth batter forms. Be careful not to overmix.
- Preheat your oven to 175°C (347°F). Grease a 26 cm (10-inch) springform pan and line the bottom with parchment paper. Spread half of the prepared batter evenly into the bottom of the pan, smoothing it out with a spatula.
- In a clean bowl, beat the 4 egg whites until they form soft peaks. Gradually add 100 g of the remaining sugar while continuing to beat the egg whites until they are stiff and glossy. This creates a stable meringue.
- Spread half of the meringue (beaten egg whites) evenly over the cake batter in the springform pan. Sprinkle half of the sliced almonds evenly over the meringue layer.
- Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the meringue is lightly golden and the cake is cooked through. Remove the baked layer from the pan and allow it to cool completely on a wire rack.
- Repeat steps 2 to 6 to prepare the second cake layer with the remaining batter, meringue, and almonds. Once both cake layers are baked and completely cooled, set them aside for assembly.
- While the cake layers are cooling, prepare the filling. Wash, hull, and slice the strawberries into small pieces. Set aside.
- In a mixing bowl, whip the cold cream (Sahne) together with the vanilla sugar and one packet of Sahnesteif (cream stabilizer) until stiff peaks form. Be careful not to overwhip.
- In another large bowl, combine the mascarpone cheese with 70 g of the remaining sugar, the lemon juice, and the second packet of Sahnesteif. Mix until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture using a spatula, being careful to maintain the airy texture. This creates a light and fluffy mousse filling.
- To assemble the torte, place one of the cooled cake layers (meringue side up) onto a serving plate. Spread about one quarter of the mousse filling evenly over the surface of the cake layer.
- Evenly distribute all of the sliced strawberries over the mousse layer, making sure to cover the entire surface.
- Spread the remaining mousse filling over the strawberries, smoothing it into an even layer.
- Carefully place the second cake layer (meringue side up) on top of the filling. Gently press down to secure it, taking care not to break the delicate meringue.
- Cover the assembled torte with plastic wrap or place in a cake container. Refrigerate the torte for at least 24 to 48 hours before serving. This resting time allows the flavors to meld and the torte to become more cohesive and flavorful.
- Before serving, optionally dust the top with powdered sugar or decorate with additional fresh strawberries and almond slivers if desired. Cut into slices and serve chilled.
Notes
The Schneemousse Erdbeertorte tastes even better if made 1–2 days ahead, as this allows the flavors to meld and the cake to become wonderfully moist. For a variation, you can substitute the strawberries with fresh raspberries to create a delicious Himbeertorte (raspberry torte). Make sure to let the cake chill thoroughly before serving for the best texture.
- 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
