Description
Luftiges Schneemousse trifft auf fruchtige Erdbeeren und knusprige Mandeln. Sanfte Vanillenoten und zitronige Frische vereinen sich in einer cremig-leichten Torte mit leuchtend-rotem, verführerischem Aussehen.
Ingredients
Scale
- 50 g Mandel(n), gehobelt (sliced almonds)
- 1 Pck. Vanillezucker (packet vanilla sugar)
- 500 g Erdbeeren (strawberries)
- 4 EL Zitronensaft (4 tablespoons lemon juice)
- 270 g Zucker (sugar)
- 2 Pck. Sahnesteif (2 packets cream stabilizer)
- 4 Ei(er), getrennt (4 eggs, separated)
- 400 g Sahne (whipping cream)
- 400 g Mascarpone
- 150 g Mehl (flour)
- 125 g Margarine
- 4 EL Milch (4 tablespoons milk)
- 2 TL Backpulver (2 teaspoons baking powder)
Instructions
- Preheat your oven to 175°C (347°F) and prepare a 26 cm (10-inch) springform pan by lining the bottom with parchment paper. Set aside.
- In a large mixing bowl, add the margarine and 100 grams of sugar. Beat with an electric mixer for about 6 minutes until the mixture is pale and fluffy. Add the egg yolks, one at a time, and continue beating for another 6 minutes until fully incorporated and creamy.
- In a separate bowl, combine the flour and baking powder. Alternately add the flour mixture and the milk to the creamed margarine mixture, mixing until a smooth batter forms.
- Divide the batter in half. Spread one half of the batter evenly onto the bottom of the prepared springform pan using a spatula.
- In a clean, grease-free bowl, beat the egg whites until soft peaks form. Gradually add 100 grams of sugar while continuing to beat, until the egg whites are stiff and glossy.
- Spread half of the stiffly beaten egg whites over the batter in the springform pan. Sprinkle half of the sliced almonds evenly over the meringue layer.
- Bake in the preheated oven for 20 to 25 minutes, or until the top is lightly golden and the cake feels springy to the touch. Remove from the oven and allow to cool completely in the pan.
- Repeat steps 4 to 7 with the remaining batter, egg whites, and almonds to create the second cake layer. Allow both baked layers to cool completely before assembling the cake.
- While the cake layers are cooling, wash, hull, and dice the strawberries into small pieces. Set aside.
- In a chilled bowl, whip the cream with the vanilla sugar and 1 packet of cream stabilizer (Sahnesteif) until stiff peaks form.
- In a separate bowl, combine the mascarpone, 70 grams of sugar, lemon juice, and the remaining packet of cream stabilizer. Mix until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until well combined, creating a light and airy filling.
- Place one cake layer, meringue side up, on a serving plate. Spread one-fourth of the mascarpone cream filling evenly over the cake layer.
- Evenly distribute the prepared strawberries over the filling layer.
- Spread the remaining mascarpone cream filling over the strawberries, smoothing the surface with a spatula.
- Carefully place the second cake layer, meringue side up, on top of the filling. Press down gently to secure.
- Cover the assembled cake and refrigerate for at least 24 to 48 hours before serving to allow the flavors to meld and the cake to set properly.
- Just before serving, you may optionally decorate the top with additional fresh strawberries or a dusting of powdered sugar.
Notes
For best results, prepare this torte 1 to 2 days in advance to allow the flavors to develop and the cake to firm up. You can substitute raspberries for strawberries to create a delicious Himbeertorte (raspberry torte). Make sure all cream and mascarpone ingredients are well chilled for the filling to whip up properly. The meringue-almond topping adds a delightful crunch to the soft and creamy layers.
- 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
