Recipe of the month
Strawberry & Quark-Creme Cake for 12 pieces (Backing-form Easy 24 cm ø)
½ tsp. baking soda
4 packs of Bourbon vanilla sugar
13 sheets of white gelatine
a few sheets of lemon balm
Pre-heat the oven to 180 °C (circulating air 160 °C, gas level 3-4). Use the manual food processor to beat the eggs until fluffy. Add sugar, beat until fluffy. Add the egg-sugar foam into the mixing bowl. Sieve the flour and baking soda and mix.
Spread the dough throughout the Easy cake mould, smooth and bake for 25 minutes. Allow the cake base to cool on a grate and then put back into the Easy cake mould.
Chop the 500g of strawberries into chunks. Mix the strawberries, Bourbon vanilla sugar and sugar with the hand-held mixer into a fine purée. Stir the strawberry purée and quark until smooth.
Soften the gelatine in cold water for 5 minutes and then allow to drip dry. Heat the gelatine in a small pot only until it has completely dissolved. Add the gelatine to the strawberry & quark-creme and mix everything together well.
Beat the cream with the manual food processor until stiff and then add to the mixture. Spread the strawberry cream over the cake base. Place the cake in the fridge for approx. 3 hours to set. Half the rest of the strawberries. Garnish the cake with the strawberries and lemon balm.
PRODUCT OF THE MONTH
Manual food processor
Manual food processorTO THE PRODUCT
This environmentally-friendly hand blender has two stirring rods and a mixing bowl, but no electric drive motor. The manual food processor is excellently suited to mixing, beating, stirring cream, drinks or mayonnaise. The practical funnel function allows filling even when the cover is closed and the anti-slip base guarantees that it remains securely on the work counter.
The container is made of AS plastic and has a measuring scale in 0.05-litre steps and is dishwasher safe, not the stirring rods made of PP plastic however.