Dive into the refreshing taste of summer with this Stracciatella Cream Cake, featuring a light and airy biscuit base topped with a creamy and indulgent Stracciatella layer. This dessert combines the softness of a classic biscuit cake with the rich and delightful flavors of Stracciatella cream, made from quark, cream cheese, whipped cream, and speckled with dark chocolate shavings. The addition of apricot jam brushed on the biscuit layer adds a subtle fruity sweetness, enhancing the overall flavor. This cake is a perfect blend of textures and tastes, making it an ideal treat for summer gatherings or as a delightful dessert for any occasion.
Why You’ll Love This:
- Light Biscuit Base: Offers a soft and airy foundation.
- Rich Stracciatella Cream: A creamy texture with chocolate bits.
- Elegant and Refreshing: Perfect for summer celebrations.
Perfect Occasion: This Stracciatella Cream Cake is great for summer parties, family gatherings, or as a special treat to enjoy on a warm day. It’s also a wonderful choice for anyone who appreciates a combination of light cake and creamy, chocolate-flecked filling.
Stracciatella Cream on a Fluffy Biscuit Base
Ingredients:
For the Biscuit Base:
- 3 egg yolks
- 3 tablespoons cold water
- 60g sugar
- 1 teaspoon vanilla paste
- 3 egg whites
- A pinch of salt
- 70g flour
- Apricot jam for brushing
For the Stracciatella Cream:
- 250g quark (20% fat)
- 250g double cream cheese
- 70g sugar
- 6 sheets of gelatin
- 250ml whipped cream
- 100g dark chocolate, grated
Instructions:
- Prepare the Biscuit Base: Beat egg yolks with cold water, sugar, and vanilla until fluffy. Whip egg whites with salt to stiff peaks and fold into the mixture. Gently fold in the flour. Bake in a preheated oven at 200°C for 10-12 minutes until light brown. Let it cool and brush with apricot jam.
- Make the Stracciatella Cream: Mix quark, cream cheese, and sugar. Soak gelatin sheets in cold water for 5 minutes, squeeze out excess water, and dissolve in 3 tablespoons of water over a water bath. Mix immediately into the cream mixture. Fold in whipped cream and grated chocolate.
- Assemble the Cake: Spread the Stracciatella cream over the biscuit base. Refrigerate for at least 4 hours.
- Serve: Decorate as desired and enjoy this summery Stracciatella Cream Cake, a perfect combination of light biscuit and rich, chocolatey cream.
Indulge in this delightful Stracciatella Cream Cake, a delicious blend of textures and flavors, making it a must-try for those who love a light yet indulgent dessert.
