Strawberry Crunch Cake
Cake
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Cook Time
1 h 30 min
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
This strawberry crunch cake is a delicious dessert for the summer. The crunchy base made from cornflakes and almonds is topped with fresh strawberries and a creamy whipped cream topping. Preparation takes about 90 minutes and yields 12 servings. Ideal for birthdays or other festive occasions.
Ingredients (7 ingredients)
-
250 g white chocolate couverture
-
100 g Cornflakes
-
100 g peeled, flaked almonds
-
750 g Strawberries
-
250 ml whipping cream
-
1 Pck. whipped cream stabilizer
-
1 Pck. vanillin sugar
Preparation (6 steps)
Melt the chocolate couverture
Break 250 g of white chocolate couverture into pieces and place in the mixing bowl. Melt for 3 min./50°C/speed 2.
Mix in the cornflakes and almonds
Add 100 g of cornflakes and 100 g of flaked almonds to the melted chocolate couverture in the mixing bowl and stir in for 20 sec./reverse/speed 2.
Shape the cake base
Pour 3/4 of the mixture into a springform pan (approx. 26 cm diameter) lined with baking paper and press down. Place the remaining mixture in 12 small heaps on baking paper. Refrigerate both and let them set.
Prepare the strawberries
Wash and pat dry 750 g of strawberries. Place the WunderSlicer V2 on the mixing bowl lid, insert the fine slicing disc and halve the strawberries. Catch the sliced material.
Whip the cream until stiff
Put 250 ml of whipping cream and 1 pack of whipped cream stabilizer and 1 pack of vanillin sugar into the mixing bowl. Insert butterfly whisk. Whip until stiff for 2-3 min./speed 3.5. Observe the consistency.
Top and garnish the cake
Remove the base from the pan and place on a cake plate. Spread the halved strawberries on top. Spread the stiffly whipped cream over the strawberries. Garnish with the cornflake heaps.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Almonds
- Soy
- Wheat
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