Strawberry heart cake with cream and cream cheese cream and vanilla glaze
Time
Preparation time: 40 min.
Cooking or baking time: 20 min.
Rest period: 12 hours
Total preparation time: 13 hrs.
It's strawberry time again and I've experimented a bit and came out is a fruity-fresh heart on a biscuit basis with strawberry puree and cream cream cheese cream. This cake is not difficult to bake, but needs a little time, because of the respective cooling phases of the individual editions.
I have baked this cake variety quite often - but never in the heart shape - and can assure that it tastes great and is not that heavy. Well chilled, it is a refreshment at the upcoming warm temperatures.
I highly recommend a Nachbacken and a nice Kaffeeklatsch on the balcony or the terrace with the delicious strawberry heart.
ingredients
For the biscuit dough
- 3 whole eggs
- 140 g of sugar
- 1 pck of vanilla sugar
- 1 pinch of salt
- 150 g of flour
- 2 teaspoons of baking soda
For the topping and the cream cheese cream
- 750 g fresh strawberries (250 g hold back for decoration)
- 2 go EL sugar
- 1 pck (2 Btl.) Lemon jelly (use 1 bag)
- 175 g Philadelphia cream cheese (or similar product)
- 100 g of sugar
- 2 pck vanilla sugar
- Juice of half a lemon
- 1 Btl of the lemon jello
- Beaten 400 g of cream
- 1 thin short crust pastry made of ready-made dough, appropriately gouged out with the heart shape
For the decoration and the edge
- 250 g of the retained strawberries
- 1 Btl. Mirror Glaze rosé (finished cast) or icing glaze dyed with red food coloring
- Beaten 200 g of cream
preparation
- For the biscuit, the 3 whole eggs - without separating them - frothy whipped, then let the mixed with the vanilla sugar sugar trickle and beats the mass again with the hand mixer properly frothy. Now the flour mixed with the baking powder is sifted onto the egg-sugar mass and stirred gently by hand with a whisk, but thoroughly.
- The baking tin is laid out on the floor with baking paper and the edge of the mold is not greased, otherwise the biscuit will not open!
- The oven has now been preheated to 180 degrees U / O heat and now the mold can be placed in the oven for 20 minutes.
- After the baking time, the mold should be left to cool for 5 minutes, then the edge is carefully removed with a knife and the cake can be turned upside down onto a wire rack. The baking paper should now moisten a little, then it is easier to peel off. Now the biscuit heart can cool down completely.
- During this cooling time, the 500 g strawberries are cleaned and roughly cut and then mashed together with the 2 heaped tablespoons of sugar in the blender. A bag of lemon jelly is added with the addition of a cup of water to swell and warmed on low heat, but please do not cook! After a short cooling phase, the jelly is now mixed with the strawberry puree.
- Around the biscuit heart, the edge is now laid again. Should this not firmly enclose the floor, it is advisable to seal the gap created by means of aluminum foil, this should then be upwards so about 2 to 3 cm high, so that the later applied cream cream does not run down the sides.
- Once the shape has been prepared, the strawberry puree is poured onto the biscuit and now the prepared cake has to be put in the fridge for 2 - 3 hours, so that the puree becomes nice and firm.
- At the end of the cooling period, the cream cheese is now well mixed with the lemon juice, the sugar and the two bags of vanilla sugar with the hand mixer.
- The second bag of lemon zest is prepared as described above and also stirred under the cream cheese mass.
- Now the cream is beaten nicely and then lifted under the cheese. The prepared biscuit-strawberry soil is now filled with the cream cream cheese and comes again for 2 to 3 hours - also like overnight - in the refrigerator to solidify.
- Finally, it's time for the decoration. For this, the bag Mirror-Glaze pink is heated in a water bath for 10 minutes and very well kneaded. Alternatively, you can also mix a cast of 250 g powdered sugar and a little hot milk. This is then colored with red food coloring.
- Next, another 200 g of whipped cream and this is then distributed as evenly as possible on the edge of the cake.
- The retained strawberries are washed, cleaned and halved and pressed into the still soft glaze along the edge, simulating the heart shape. If strawberries are left over, they can be quartered or halved around the bottom of the cake, perfecting the image of a hearty, fresh and strawberry cake.
Let it taste good!
