Strawberry cream cheese cake with chocolate base ?
Advertising. You can find the original recipe at @sallyswelt
Modified it a little.
200g sugar or other sweetness
1 tsp ground tonka
180g sunflower oil
250 g flour
2 teaspoons of baking soda
750g cream cheese or curd cheese
150g powdered sugar
1 tsp vanilla paste
18 tsp Sanapart
50g dark chocolate
5g coconut oil
150g fresh strawberries
Preparation of strawberry fruit insert:
Puree the strawberries and let them boil in a saucepan until there is almost no liquid left. The fruit puree should be very thick. Mix water with agar and let boil for 2 minutes. Then remove from the heat and mix with the fruit puree. Place two baking rings (each 20 cm in diameter) on a cling film, baking paper or on baking foil. Alternatively, line two deep plates with foil and pour in the fruit puree. Let it freeze in the freezer for at least 30 minutes.
Wrap a baking ring with a diameter of 24 cm in baking paper and place it on a perforated plate. Preheat the oven to 170 ° C and preheat it.
Beat the eggs together with the sugar, salt and tonka for 4-5 minutes until creamy. Meanwhile, grind or grate the almonds. Mix the flour with the baking powder and cocoa. Now fold the buttermilk and sunflower oil into the egg mixture at a low setting. Sieve the flour mixture into the dough and fold it into the dough together with the almonds. Make sure that you don’t stir the dough for too long, otherwise it will lose volume and become greasy on the inside. Pour the dough into the prepared baking ring and lightly brush it up on the edge. This way he will bake more evenly later. Bake the cake in the preheated oven for 50-53 minutes. Then let it cool completely.
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