Sarah loves sweets…

If you are a regular reader of the magazine, you have probably noticed that in each edition, here in 2022, there is a small article with sweet treats. The recipes are made by Sarah Jahn. She is 21 years old, a cook and pastry chef and a new, promising talent in Austria. We are so lucky that here in 2022 she is making exciting recipes for the magazine based on the season's best ingredients. The recipe you get here has not been published in the magazine, nor will it be. It is made especially for you who follow our new website and my blog. Right now it is high season for strawberries, so it fits perfectly with the season. Get well

Strawberry cake.

Biscuit bases:

6 eggs, 120 g sugar, 2 tbsp. vanilla sugar, a little lemon zest, 1 pinch of salt, 130 g plain flour, 1 tbsp. vegetable oil

Strawberry Yogurt Cream:

10 leaves of husblas, 85 g strawberry puree, made from fresh strawberries, 340 g cream, 240 g cream cheese, 400 g yogurt, 85 g caster sugar, 1 tbsp. lemon juice, a handful of fresh strawberries.

 For the decoration:

A little whipped cream for spreading, a little strawberry jam, 200 g white chocolate, food coloring, fresh strawberries

Course of action:

Preheat the oven to 200°C. Beat the eggs fluffy together with sugar, vanilla sugar and lemon zest.

Sift in the flour and add the oil. Pour the mixture into a spring form and bake at 200°C hot air for approx. 20 minutes (test with a knitting needle that it is baked through).

This recipe needs to be baked twice for the cake. The two bases are both halved lengthwise, so that you then have 4 thin sponge cake bases.

 Preparation of the cream:

Soak the houseplant in cold water. Heat the strawberry puree. Whip the cream and cool. Mix the yoghurt with the cream cheese, icing sugar and lemon juice. Squeeze the water out of the house bladder and dissolve it in the warm strawberry puree. Very slowly stir the puree into the yogurt mixture. Then fold in the whipped cream and assemble the cake.

 The cake is put together:

Spread a thin layer of strawberry jam on the four layers of sponge cake. Place the first layer in a cake tin and spread a little cream on top. Scatter fresh strawberry pieces on top. Repeat the process until the last layer is on top (jam side up). Cover the cake and freeze it for at least 4 hours. Then remove the cake from the cake tin and prepare the decoration. Melt 200 g of white chocolate over a water bath. Color it with food coloring. Spread some whipped cream on the outside of the cake and spread the chocolate over the cake. You must do this quickly so that the chocolate does not harden immediately. Then lightly brush the chocolate over the outer edges to create "drops". Garnish with fresh strawberries.

WELCOME