Strawberries, yoghurt, basil - the perfect cake

Strawberries, yoghurt, basil - the perfect cake

May 24th, 2018 | sweets

At our home, our daughter is the backing-expert. I also bake well, but I prefer the hearty things. For our daughter baking means to relax, to come down, you could almost say: “to chill”. At the age of 14, she baked this fantastic strawberry yoghurt cream cake with basil for her brother’s birthday. Respect!

Strawberries, yoghurt, basil - the perfect cake

If you are hesitant about basil in a cake, you should definitely try this cake! It is an absolute explosion of flavors. Elaborate in the production, but a treat of the special kind. The recipe comes from the baking “bible”, which we gave our daughter years ago: “The Great Book of Baking” from Teubner publishing house.

Sounds complicated? Our 14-year-old has mastered it easily…

Strawberry yoghurt cake with basil

(results in a cake with 24 cm diameter – Attention: must be cooled overnight)

sponge biscuit

3 eggs

beat the egg white stiff with

35 g sugar

beat the yolks with

35 g sugar

until frothy

3 TS cornstarch

sieve on the egg white and mix

3-4 TS wheat flour

sieve on the egg yolk and stir

pull the egg white under the yolk mass

the biscuit mass is to form the border of the cake later

take a piping bag and form two strips of the half of the dough on a baking sheet lined with baking paper, each strip should be about 35 cm long and 5 cm wide and about 1 cm thick, squirt the dough closely together so that they touch, when baking they should stick together

sprinkle sponge biscuit strips thinly with fine sugar and bake at 190 ° C for 10 minutes

let sponge biscuit strips cool slightly and then remove carefully from the baking paper and put as edge in a cake ring of 24 cm diameter

bake two round sponge cakes (20 cm diameter) on a baking tray with baking paper out of the rest of the dough, baking time: 10 minutes, allow to cool, peel off baking paper

strawberry mousse

4 sheets of gelatine

soak in cold water for 10 minutes

280 g strawberries

1 TS lemon juice

1-2 TS sugar

puree

50 g strawberry jam (best home made, of course)

heat, dissolve the squeezed gelatine in it, stir in the pureed strawberries

1 egg white

3 TS sugar

beat until stiff and pull under the strawberries

200 g cream (30% fat)

whipp until stiff and fold in

place a sponge cake in the cake ring, place the strawberry mousse on it, place the second sponge cake base, press lightly and keep cold

basil-yoghurt cream

4 sheets of gelatine

soak in cold water for 10 minutes

30-40 basil leaves

finely cut

200 g yoghurt

3 TS sugar

mix with basil

gently heat about a quarter of the yoghurt and dissolve the squeezed gelatine in it, add the remaining yoghurt gradually

200 g cream (30% fat)

whipp until stiff

1 egg yolk

1 TS of sugar

stir a thick cream over a hot water bath, pull under the yoghurt mixture and fold in the whipped cream

put the yoghurt cream on the cold cake, smooth it out and let it rest in the fridge overnight

garnish

50 g strawberries

50 g strawberry jam

puree, remove the cake from the ring and spread with the strawberry puree

125 g cream

whipp until stiff and spray with the piping bag on the cake

12 strawberries

basil leaves

garnish cake with strawberries and basil

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Risotto with saffron, almonds and crispy chorizo

November 4th, 2018 | side dishes

Saffron – it’ gold among the spices

We are fortunate that our captain brings, for example, saffron and vanilla directly from the markets in the Caribbean or the “spice souk” in Dubai . This is admittedly the reason why we sometimes use exquisite and expensive spices in a quite lavish way. Anyway, our saffron almond risotto with chorizo certainly succeeds with less than two cans of saffron.