Protein – chocolate cream cake with almonds and strawberries
Advertising | After some inquiries, there is finally a delicious biscuit tart for you!
Every now and then you should treat yourself to something!
how do you see it?
For fluffy cakes and pies biscuit baking is just right! Whether as a wedding cake, birthday cake or coffee gossip – I'll show you how to bake the perfect sponge cake.
Filled with a delicious chocolate cream!
Who wants a piece? ,
For the ground:
3 eggs (size M)
100 g of sugar
Butter Biscuit Flavordrops @ got7nutrition
1 pinch of salt
Abrasion of a tonka bean @hartkorn_gewuerze
90 g of flour
1 go TL baking soda
Lay out the bottom of a springform pan (15cm) with baking paper. Separate eggs. Beat the egg whites stiff with the whisk of the mixer. Whip in Xucker, Flavordrops and salt.
Stir in the yolks one at a time. Mix the flour and baking powder, add to the custard and carefully fold in. Fill mass into springform and smooth.
Bake in preheated oven at 180 ° C for 15-25 minutes. Remove from the oven and let cool in the form on a wire rack. Remove soil from the mold, remove baking paper. ,
Ingredients for the protein cream:
3 cups of cream
40 g of grated chocolate
40 g chocolate protein @ got7nutrition
1 teaspoon cocoa powder.
For the chocolate filling:
Beat the cream with San Apart until stiff and add the remaining ingredients. ,
Finally, I decorated the cake on the edge with almond pens and strawberries.
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