Woodruff Prosecco Cake with Strawberries


Rating: 4.00 / 5.00 (7 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

For the short pastry:







For the sponge dough:










For the woodruff stock:







For watering:




For the woodruff jelly:




For the strawberry jelly:







For the woodruff prosecco mousse:









To finish:



Instructions:

First prepare the woodruff stock: Heat all ingredients, then leave to infuse overnight.

For the short pastry, quickly knead all ingredients into a smooth dough. Roll dough into a ball, wrap in plastic wrap and let rest in the refrigerator for 30 minutes. Roll out on a floured work surface and line a springform pan (diameter approx. 26 cm) with it, prick the bottom a few times with a fork. Bake in the preheated oven at 180 °C for 10 minutes.

For the sponge dough, melt the butter. Beat the sugar, eggs, vanilla sugar, a pinch of salt and lemon zest briefly in a bain-marie until warm. Remove the bowl from the water bath and beat for about 8 minutes until cold. Stir in the flour and cornflour, and finally stir in the melted butter. Pour the sponge mixture into a springform pan (diameter approx. 26 cm) and bake in a preheated oven at 170 °C for approx. 20 minutes. Allow to cool and cut horizontally.

For the soaking, mix 1/3 of the woodruff stock with the juice of one lemon and 2-3 tablespoons of liqueur sugar.

For the woodruff jelly, soak 3 leaves of gelatin in cold water, then squeeze well and dissolve in some hot stock. Mix with the remaining two thirds of the woodruff stock.

For the strawberry jelly, line a cake springform pan with plastic wrap. Wash the strawberries, remove the stalks, cut into pieces and puree with a hand blender. Stir with the remaining ingredients. Heat a little strawberry puree and add the soaked and squeezed gelatine.

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