Benjamin Blümchen cake
With our simple step-by-step instructions, you can now easily make the Benjamin Blümchen cake yourself. With moist sponge cake, sweet chocolate filling and fine strawberry cream, it is guaranteed to be every child’s dream.
INGREDIENTS
FOR THE SPONGE CAKE
3 eggs (size M)
120 g sugar
1 tsp vanilla extract
120 g flour (type 405)
30 g cornstarch
FOR THE CHOCOLATE FILLING
160 g cream
1
egg yolk (size M)
35 g sugar
1 sheet of gelatine
65 g dark chocolate
FOR STRAWBERRY CREAM & DECORATION
100 g strawberries Alternatively: frozen strawberries
45 g sugar
3 sheets of red gelatine
100 g quark
250 g mascarpone
175 g natural cream cheese, double cream level
200 g cream
3 tbsp sifted icing sugar
Some sugar decoration for garnishing
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the bottom of a springform pan (Ø 20 cm) with baking paper (do not grease!).
2nd step
Beat the eggs with the sugar for at least 4 minutes to form a stable mass, refine with vanilla. Mix and sift the flour and cornstarch, carefully fold into the egg mixture. Pour the sponge mixture into the pan and bake in the preheated oven for approx. 20 minutes. Allow the sponge cake base to cool completely.
3rd step
For the chocolate filling, whip the cream and refrigerate. Stir the egg yolk and sugar over a hot water bath for approx. 5 minutes until creamy, then remove from the heat. Soak the gelatine in cold water for approx. 5 minutes, then squeeze well and add to the warm (not boiling!) egg-sugar mixture, allow to dissolve. Beat the mixture until it is cold.
