Johann Strauss Cake

Rating: 2.83 / 5.00 (6 Votes)

Total time: 45 min

Servings: 8.0 (servings)



Try this delicious cake recipe:

5 dl Liquid cream, iced Yield: Praline quantity Yield: Creams Pink vegetable dye arbstoff.

Praline quantity: In a saucepan, make sugar (2), almond kernels and hazelnuts, stirring throughout, until sugar is melted brown. Pour the quantity on an oiled plate (enamel, stone or the like), cool and harden. Crush them with a mortar. Creams: In a saucepan, stir butter with sugar (3) and yolks (2). In a water bath melt chocolate, stir in coffee and vanilla extract. Combine butter and chocolate cream and whip until smooth and creamy. Fold in praline mixture. Cool the cream, color one half pink with vegetable dye. Sponge: In a baking bowl, whisk egg yolks (1) with sugar (1) until creamy. Mix in vanilla extract (1) and flour. Beat egg whites until stiff and gently fold in. Pour the batter into a deep buttered cake springform pan and bake in a heated oven at 180 C for 50 to 60 minutes. Turn out onto a wire rack while still hot. Cut the cooled dough horizontally into five on the spot thick bottoms (If you have five cake bottoms, you can bake the bottoms individually at the same time. To do this, lightly butter molded bottoms, spread with parchment paper and butter repeatedly. Baking time about 25 min).

Assemble: Whip cream until thickened. gradually add vanilla sugar and whip until very stiff.

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