Prince Pückler Cake

– “Summer Pastries,” Swr 12.

A springform ring (diameter 26 cm, height 6 cm) is prepared with strips of baking paper. These strips are placed in the ring before filling the cream mixture, so that the cake can be better dissolved by the ring after freezing. Now put in the cooled shortcrust pastry base.

Top cream:

Whip the egg yolks, sugar and scraped vanilla bean in a bain-marie until creamy, then whip repeatedly until cooled. Gently fold this egg yolk mixture (parfait) into the stiff whipped cream with a whisk. Form the quantity into equal parts in three baking bowls, because the Fürst Pücklertorte consists of three flavors in three colors.

Brown quantity:

Heat cooking chocolate to 50 °C until it is liquid.

White quantity:

Mix ingredients together.

Red quantity:

Crush strawberries, sieve, maybe mash raspberries for a more intense color.

Then carefully fold the various ingredients into the whipped cream.

When one cream is ready, pour it into the ring on the spot. Only then prepare the next quantity. After the 3rd cream is filled, the cake is frozen. At least 5 hours at minus 18 °C , better a whole day. After that, the ring and the paper are removed. The ice cream cake can now be garnished and served.

My garnish suggestion:

For each piece 1 dab of cream and half a strawberry with the cut side facing up. In the middle can be chocolate chips, baked macaroons or ge

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