Tortoise dome cake
For a true tortoise fan, I made this dome cake as a tortoise. It was my first dome cake and I have to say it worked very well - but the motif is also ideal for it.
Sprache wechseln zu: Deutsch
Layers of a dome cake
07/2018 Layering a dome cake isn't all that difficult. I did it as follows: I baked a biscuit base on a baking tray and then cut the dough into strips. Then I took a deep, large bowl and lined it with foil. I put the biscuit strips in here and pressed them together well. I cut off the excess dough. Then I filled a cream filling in the lower third of the bowl and spread strawberries on top. On top I put a second round biscuit base. Then came another layer of cream and strawberries. On top follows another round biscuit base, which later forms the underside of the cake. The bowl then goes into the fridge for about an hour. Then comes the turning of the cake - I held my breath a little here, but everything went well. You drop the bowl onto the cake plate and carefully lift it off, then you pull the foil off the floor and that's it. So that the fondant will hold well later, I covered the outside of the cake with buttercream and then laid the fondant over it.
Recipe biscuit (light)
Ingredients:
6 eggs
1 pack vanilla sugar
220 g sugar
220 g flour
60 g starch
2 teaspoons baking powder
Preparation:
Beat the eggs, the vanilla sugar and the sugar for 20 minutes. Mix the flour, baking powder and starch and sift over the egg mixture, then carefully fold in. Grease the springform pan. Line the bottom with parchment paper. Fill in the mass, bake in a preheated oven at 175 degrees for 40 minutes. The secret of the fluffy consistency lies in the long beating of the eggs and sugar.
Recipe strawberry cream (daskochrezept.de)
Ingredients:
10 sheets of gelatine
750 g strawberries (small pieces)
500 g ricotta
2 packs of vanilla sugar
500 ml cream
Preparation:
Soak the gelatine. Wash the strawberries, dab dry, clean and cut into small pieces. Mix the ricotta with the vanilla sugar. Squeeze out the gelatine, heat briefly over a hot water bath and stir into the ricotta until it is liquid. Whip the cream until stiff and fold into the ricotta mixture. I didn't put the strawberries under the mixture, but spread them generously on top of each one.
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