Strawberry-Crown-Cake

Kühlzeit overnight

Backform 20 springform pan and cake ring

Backtemperatur 180° C or 360° F top/bottom heat

Backzeit 25 minutes

Servings Pieces of cake

Preheat the oven to 180 degrees top/bottom heat.
To make the sponge, first put the eggs, sugar, vanilla sugar and salt into the mixing bowl of a food processor and beat on the highest speed for about 10 minutes, then gradually add the vanilla paste.
Finally, sift in the flour, fold in briefly with a rubber spatula, pour quickly into the 20 springform pan and bake in the oven for about 25 minutes. If nothing sticks to the breadstick when you test it, the sponge is ready and you can leave it to cool in the tin. As soon as the sponge has cooled, remove it from the tin and cut it into 3 layers with a knife or a cake saw.

Heat the frozen strawberries in a medium saucepan over a medium heat with a small sip of water until they have softened and then puree them with a hand blender. Now add sugar to your taste. Set the puree aside until ready to use.

First, soak the gelatine in cold water according to the instructions on the packet.
In a large bowl, whisk together the yoghurt, sugar, vanilla sugar, vanilla paste and 200g of the strawberry puree. If you have strawberry flavouring at home, you can add it to the cream for a more intense strawberry flavour. Now taste the cream once.
Wring out the gelatine and drain off the water. Heat the gelatine in a medium saucepan over a low heat. As soon as the gelatine has dissolved, add the cream by the spoonful and stir it in.
Place the cream in the fridge for about 5-10 minutes until it starts to set. In the meantime, whip the cream. Now fold the cream into the cream and season again.
Tip: The flavour must be very intense, as the gelatine and cream reduce the sweetness and aroma.

For the strawberry mirror, soak the gelatine in cold water in a medium saucepan according to the packet instructions, drain and then dissolve over a low heat. Once the gelatine has dissolved, add the remaining 300 g strawberry puree by the spoonful and stir in.

Set aside the top sponge cake layer for the crown.
Place the 2nd sponge cake base on a cake plate and put the cake ring around it. Pour the strawberry cream on top and top with the 3rd sponge cake base. Pour the strawberry topping on top. Now place the cake in the fridge, preferably overnight.
For the crown, cut the sponge into 12 cake pieces with a knife. You can use a cake divider to help you.
Bring the apricot jam to the boil and brush it hot onto the sponge. The brittle is quickly sprinkled on top while the jam is still soft. As soon as it has set, the crown pieces are covered with cling film.
The next day, remove the cake ring from the cooled cake with a knife and put it to one side. Cut the fresh strawberries in half and place them, green side down, against the cake.
Whip the cream in a tall container with the sugar. Once the cream is whipped, add the cream stiffener, whip until stiff and finally pour into a piping bag fitted with a small star nozzle.
Now place all the prongs of the crown on the outside of the cake first. To make it stick better, place a dab of cream on the inside on the wide side of the prong and press it on. Important: Do not bend it yet!
Then place the dots of cream on the level of the top and press the top lightly onto it.
Decorate the centre of the cake with brittle and quartered strawberries.
Put the cake back in the fridge until serving time.
Bon appétit