ingredients
To
12
pieces
egg
(class M)
G
G
sugar
Salt
G
G
flour
G
G
strawberry
ts
ts
starch
Sheet
leaves
gelatin
El
El
lemon juice
G
G
mascarpone
G
G
melis
ml
ml
whipped cream
G
G
meringue
To the shopping list
preparation
-
Preheat the oven to 180 degrees (160 degrees for convection oven). Use a hand mixer and beat the eggs, 150 g sugar and a pinch of salt until very creamy. Sift the flour over the mixture and turn it over carefully with a whisk. Line the bottom of a springform pan (24 cm Ø) with baking paper, fill in the batter. Bake in a hot oven on the grill in the lower third for 20 minutes. Allow to cool in the mold on a wire rack.
-
Wash and divide the strawberries (except 4). Mix 200 g strawberries and 30 g sugar in a saucepan, let the juice soak for 10 minutes, bring to a boil, puree with the stick. Mix the starch with a little water until it is even, stir into the strawberry puree. Bring to the boil, allow to cool and pour into a squeeze bottle.
-
Remove the bottom from the mold and divide it twice horizontally with a sharpened knife. Rinse the springform pan, dry it and place a biscuit base in the pan.
-
Soak the gelatin in cold water. Heat the lemon juice in a saucepan and dissolve the pressed gelatin in it.
-
Mix in the mascarpone and powdered sugar to a smooth mass. Whip 250 ml cream until stiff. Mix 2 tablespoons mascarpone cream and lemon juice, then stir in the rest of the mascarpone. Carefully invert the cream. Smooth out half of the cream in the springform pan. Spread half of the strawberries on top, cover with the other bottom. Lay the remaining cream and the remaining strawberries in layers, cover with the cake top, gently press down. Cool for 4 hours.
-
Whip 200 ml cream until stiff. Take the cake out of the mold and place it on a platter. Smooth out 3-4 tablespoons of cream on the lid. Use a palette and spread the edges of the cake. Scrape off excess cream with a pastry card.
-
Fill the remaining whipped cream in a spray bag with a star nozzle. Decorate the edge of the cake with the strawberry sauce just before serving. Garnish with the rest of the whipped cream, strawberries and meringue.
What is a drip cake?
The term “drip cake” comes from English and means “drip cake”. You recognize it by the decoration: a sauce, icing or ganache dripping down the edge of the cake. Drip cakes are a great eye-catcher and ideal for special occasions such as birthday parties.
You need this for a drip cake
For a drip cake, you usually take one cake made of biscuit bases, cake cream and your choice of fruit or chocolate. In order for the dripping decoration to be clearly visible, the cake should be completely covered with light cream, mascarpone or cream cheese. As described in the recipe above, one fits the decoration fruit sauce or a chocolate ganache. The color should contrast with the cake cream.
Decorate the drip cake
For the drop decoration, use a squeeze bottle or a tablespoon to gently and evenly distribute the sauce or ganachen on the edge of the cake, so that individual strips run down slowly. You can then use it to dress the center of the cake and / or decorate it with pieces of meringue, fruit or chocolate chips. Make sure fruit sauce not too liquid is and is thickened with a little starch. A ganache should not too hot be so that the cake cream does not flow. It is useful if the cake is cold for about 1 hour before decorating. Do not be afraid to try the pretty cake trend, because decoration gets better every time and you can complete the sweet pastries quickly and easily. A great eye-catcher at every party!
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