Strawberry-Charlotte

A summerlike light cake, which can be prepared with many different kind of fruits.

Recipe for a bowl with a diameter of 24 cm and about two litres content
Shortcrust
150 g flour
50 g soft margarine
1 small egg
60 g sugar
1 pinch salt

1. Sieve the flour into a bowl and add all the other ingredients (margarine in small slices).
2. Comminute it with your hands and form crumbs.
3. Bring it together to a dough speedily and put it into the fridge.

Biscuit for the roulade
5 eggs
100 g sugar
1 pinch salt
100 g flour
75 g corn starch

1. Preheat the oven to 220 degrees.
2. Separate the eggs and beat the egg white with the salt until stiff.
3. In an other bowl, whisk the egg yolk with the sugar up.
4. Sieve the flour and the corn starch into this bowl and fold it together with the egg white carefully in.
5. Bake it 8-10 minutes in a with baking paper lined baking plate.
6. Turn it instantly upside down onto a with sugar strewed kitchen towel and subtract the baking paper.
7. Put the baking plate over it and let it cool.
8. In this time, line the springform pan (diameter: 24 cm) with baking paper, smush the shortcrust in the form and bake it for 10 minutes at 200 degrees.
9. Let it cool some minutes in the form and then pull the shortcrust out onto a grid for the entire cooling.

Strawberry-Mousse-Filling
500 g curd
200 g yoghurt
200 ml whipping cream
1 vanilla bean
100 g powdered sugar
8 leaves gelatine
ca. 1/2 kg strawberries

1/2 jar of strawberry jam

1. Mix curd, yoghurt and sieved powdered sugar.
2. Add the scraped out vanilla seed.
3. puree ca. 10 strawberries and intermix it.
4. Soak the gelatine leaves in some cold water.
5. Cut the remaining strawberries into small pieces and fold them in.
6. Melt the gelatine in a pan on one of the lowest level.
7. Add two tablespoons of the curd mixture and mix it
8. Add this mixture to the curd mixture.
9. Whisk the wisking cream until stiff.
10. Spread the roulad biscuit with jam and roll it up.
11. Cut the roll into 1 cm thick slices and line the bowl first with wrapping film and then with these slices.
12. Spread the inside again with some jam.
13. Fill in the filling and cap the bowl with the shortcrust (press it a little bit on).
14. Put it for 4 hours into the fridge, pull the charlotte out and enjoy it!

Marble-Chocolate-Strawberry-Cake

Inspired of the fresh strawberries from the field I created this pastry consisting of a biscuit, fruits and butter cream for the birthday of my younger sister.

Recipe (for a springform pan with a diameter of 26 cm)
Biscuit
320 g flour
1 bag baking powder
1/2 teaspoon salt
300 g sugar
1 1/2 bag vanilla sugar
1 vanilla bean
125 g soft margarine
3 eggs
3.6 dl milk
40 g chocolate powder

1. Preheat the oven to 180 degrees.
2. Grease the bottom of the springform pan. (Without the border, in this way the cake will rise better.)
3. Sieve the flour into a bowl, add baking powder, salt, sugar, vanilla sugar, scraped out vanilla seed and margarine and mix it on a low level until there are crumbs.
4. Whisk the eggs and the milk and add this mixture to the other ingredients.
5. Pour half of the dough in the springform pan.
6. Sieve the chocolate powder to the rest, mix it and fill it in too.
7. Whisk it a bit with a fork.
8. Bake the biscuit in the oven for 30 minutes. After that take a chopstick and sting into the cake, if something still sticks on it you have to keep on baking on a lower temperature, otherwise the cake is ready ("Chopstick-prove").
9. Leave it some minutes in the form and then pull the biscuit out of the springform and let it cool on a grid.

Frosting
250 g soft butter
500 g powdered sugar
250 g double cream cheese
80 g chocolate coating (60% cocoa content)

1. Pitch the butter with the sieved powdered suger.
2. Melt the chocolate and let it cool a little while.
3. Sting in first the double cream cheese and after that the chocolate.

Buildup
about 20 strawberries

1. Take a big, jagged knife and part the biscuit in two slices.
2. Put the first bottom onto a plate and add a coat of 2-4 mm out of frosting.
3. Prepare some strawberry slices plate the cake with them.
4. Add a coat of frosting (again 2-4 mm) onto the second part of the biscuit and put this slice (frosting side downwards) onto the cake.
5. Apply the crumb coat, a thin coat out of frosting (should seal the crumbs).
6. Put the cake and the rest of the frosting for an hour into the fridge.
7. You can sputter or apply the remaining frosting like you want. (I sputtered some spots and elapsed these with a palette-knife.)
8. As a finish, cut the remaining strawberries in half and place them on top of the fancy cake.
9. Again cooling for two hours and then finally you can taste and enjoy it.