Sweet Woodruff Cheese Cake with Strawberries (Waldmeistertorte mit Erdbeeren)
Ingredients for the cake:
- 2 extra large (OR) jumbo eggs
- 2–3 tablespoons of hot water
- 100 g (3.52 oz) of sugar
- 1 teaspoon of grated lemon peel
- 75 g (2.64 oz) all-purpose flour
- 50 g (1.76 oz) of Dr. Oetker Gustin (OR) corn starch
- 1 teaspoon of baking powder
Preparation batter:
Separate the egg yolks with an egg separator. Use a handheld mixer to beat the egg yolks and hot water until frothy. Add in the sugar and grated lemon peel. Mix until creamy. In a separate bowl, mix the flour, corn starch, and baking powder. Sift it over the egg cream.
Beat the egg whites with the handheld mixer until stiff. Add it to the top of the other ingredients. Use a wired pastry blender to mix the ingredients while lifting them up from the outside of the bowl to the center. Do not stir!
Fill the batter in a buttered springform pan, 11 inches in diameter. Preheat your oven to 180°C–190°C (350°F–375°F) and place it on the middle rack when ready. Bake for about 25–30 minutes. Take the cake out and place it upside down on a cooling rack. Let it cool out.
[Click pictures to enlarge.]
Ingredients for filling:
- 200 g (7.05 oz) of cream cheese (Philadelphia)
- 200 g (7.05 oz) of whole milk yogurt
- 300 ml (10.14 oz) of sweet woodruff syrup
- 400 ml (13.52 oz) of heavy whipping cream
- 50 g (1.76 oz) of sugar
- 2 tablespoons of lemon juice
- 2 1/2 envelopes of Knox Gelatin
- 500 g (17.63 oz) of strawberries
Preparation for filling:
Use a handheld mixer and beat the cheese with the yogurt, sugar, and lemon juice until smooth. Slowly add in the syrup and mix. Beat the whipping cream in a different bowl until stiff. When done, add it on top of the cream mix and beat again until smooth.
Fill a metal or glass bowl with 1/2 cup of water and sprinkle in the gelatin. Mix well with a fork and let it sit for about 5–10 minutes. Heat up some water in a saucepan and place the bowl with the gelatin in it. Slowly let it dissolve while stirring with a fork. Don’t let it boil! Once dissolved, let it cool down a little and add to the filling— while mixing with your handheld mixer.
Finishing:
Place the cake on a turntable. Wrap the cake with an adjustable cake decorating ring and close. Cut the washed strawberries in slices and place them on the cake. Evenly spread the filling over the strawberries using the back of an angled spatula. Place the cake in the refrigerator for about 4–6 hours to harden.
[Click pictures to enlarge.]
Decoration:
- 250 ml (8.45 oz) of heavy whipping cream
- 1 package Dr. Oetker whip it (stabilizer for whipping cream)
- Green candy shreds
- about 12 strawberries
Carefully loosen the cake ring while using a straight spatula. Mark the top of the cake with a cake divider (10 or 12 slices).
With a handheld mixer beat the whipping cream and add Dr. Oetker Whip It to stabilize the cream. Fill a decoration bag with the cream and add a coupler and different decoration tips. Start decorating the bottom outer edge of the cake.
[Click pictures to enlarge.]
With the help of a cake lifter, place the cake onto the final plate and continue decorating your way to the top. Design your cake any way you wish. You’re DONE. Enjoy!
