Strawberry Cake with Pistachios
Ingredients
- Ingredients
- Dough (for about 12 pieces; 1 springform pan 26 cm)
- 3 eggs
- 100 grams sugar
- 1 packet Lemon extract
- 60 grams Pastry flour
- 150 grams ground almonds
- For the jelly
- 200 grams Strawberries
- 250 milliliters red Currant juice
- 4 Tbsps sugar
- 6 sheets white gelatin
- For the cream
- 300 grams Strawberries
- 8 sheets white gelatin
- 250 grams Quark
- 100 grams sugar
- 1 lemon (grated zest and juice)
- 200 grams Whipped cream
- to garnish
- 50 grams chopped Pistachio
- Strawberries
Preparation steps
For the dough, separate the eggs. Beat the egg whites with half of the sugar. Stir the remaining sugar and the egg yolks until creamy. Add the flour and Citro Back. Stir in the almonds. Fold in the egg whites. Pour into the lined baking tin, smooth and bake for 20 minutes at 200°C (approximately 400°F). Remove and allow to cool.
For the jelly, rinse and slice the strawberries.
Soak the gelatin in cold water.
Mix the currant juice and sugar. Dissolve the gelatin in a small saucepan with some juice over low heat. Stir in the remaining juice. Pour into a bowl and mix with the strawberries. Chill until almost completely gelled.
Slice the cooled cake horizontally. On the bottom layer, spread the jelly. Carefully place the second layer on top.
For the cream, soak the gelatin in cold water. Rinse and puree the strawberries. Dissolve the dripping wet gelatin in a small saucepan over low heat. Stir in the strawberry puree. Add the quark, sugar, lemon zest and lemon juice. Mix well. Chill in refrigerator until the mixture starts to gel.
Fold the cream until stiff. Spread the cream onto the cake. Place covered in the refrigerator overnight. Loosen the cake from the pan and transfer onto a pie plate. Garnish with the strawberries and chopped pistachios.
