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Cream Cakes, Classics, Cakes

Creamy No-Bake Fürst Pückler Cake with a Strawberry Layer

by Lisa

Trained pastry chef

No-bake Fürst Pückler cake with an Oreo crust, white chocolate cream, pink strawberry layer and chocolate glaze, topped with whipped cream and strawberries

4.4 (5)out of 5, 5 ratings

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Prep
5 min
Bake
4 hr
Total
4 hr 5 min
Makes
10 pieces

For me, the Fürst Pückler cake is the classic I love tinkering with the most. Today I'm sharing a version made entirely without an oven, with a crunchy Oreo crust, a layer of white chocolate cream and a fruity strawberry ganache on top. That turns the classic three layers into a modern, creamy version that looks really impressive when you slice it and melts in your mouth just like the original ice cream the cake is named after.

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What makes my recipe special: I work with real white couverture chocolate instead of just cream. That gives the creams structure and a more intense flavor, without my needing large amounts of artificial cream stabilizer. The recipe grew out of my everyday baking routine, because I wanted a summer version without the oven that still looks like it came from a pastry shop. Only one thing really matters: the ganache has to be cooled to room temperature before you fold in the cream, otherwise the whole thing will run. Here's my recipe for a creamy no-bake Fürst Pückler cake:

Ingredients

Makes 10 pieces

Crust

  • 10 ½ oz300 gOreos
  • 1 tspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 6 tbsp90 gunsalted buttermelted. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.

Creams

  • 4 ¼ oz120 gcouverture chocolatewhite. Couverture is chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • ½ cup120 mlheavy creamfor the ganache. German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 cup240 mlheavy creamwhipped
  • 7 ¾ oz220 gcouverture chocolatewhite
  • 4 ¼ oz120 gstrawberriespureed
  • 1 cup plus 1 tbsp250 gheavy creamwhipped
  • 2 packetswhipped cream stabilizerGerman Sahnesteif is a packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Decoration

  • 1 oz30 gcouverture chocolatebittersweet
  • 2 tspoilcoconut
  • 7 tbsp100 mlheavy creamwhipped
  • strawberriesfor decoration

Method

Crust

  1. Line the bottom of the springform pan with parchment paper.

  2. Grind the Oreos, mix them with the cocoa powder and butter and put the mixture into the pan.

  3. Press the crumb crust down firmly and chill it.

Creams

  1. Gently warm the cream with the couverture chocolate in a saucepan until everything has melted, then take it off the heat and let it cool until the ganache is at room temperature.

  2. Fold the whipped cream into the ganache and spread it over the crust, then put the cake in the fridge and let it set for at least 90 minutes.

  3. Gently warm the strawberries with the couverture chocolate in a saucepan, stirring, until the chocolate has melted, then let it cool again until the ganache is at room temperature.

  4. Whip the cream with the cream stabilizer until stiff and fold it into the strawberry ganache. Then carefully spread the cream over the light layer and chill again for at least 1 hour.

  5. Melt the couverture chocolate with the oil over a water bath or in the microwave and let it cool.

  6. As soon as the strawberry ganache has set and the glaze has cooled, you can glaze the cake and chill it again for about 30 minutes.

  7. Finally, pipe the whipped cream on top and decorate with fruit.

Questions and answers

What is a Fürst Pückler cake?
The Fürst Pückler cake (Fürst Pückler Torte) is a German classic modeled on Fürst Pückler ice cream, the German version of Neapolitan ice cream. The original is made of light and dark Viennese sponge layers with a pink strawberry cream in between. In my no-bake recipe, I translate the three classic flavors, chocolate, vanilla and strawberry, into an Oreo crust, a white chocolate cream and a strawberry ganache.
How is this cake different from the original recipe?
In the original recipe, the Viennese sponge layers are baked and layered with buttercream. My recipe doesn't need an oven at all, and I use ganache instead of buttercream. That tastes lighter and is foolproof, because there's no buttercream that can curdle. I keep the classic Fürst Pückler character through the three layers: chocolate, light and strawberry.
How do I get clean layers in the cake?
The most important thing is patience. I chill each layer thoroughly before adding the next one, and I spoon the strawberry ganache gently onto the light layer instead of pouring it straight from the bowl. Chilling overnight is a must, otherwise the layers blur when you slice the cake. A cake collar (acetate strip) also helps you get really clean sides.
Can I use fresh strawberries instead of frozen?
Of course, that works just as well. I often use frozen ones because I keep them in the freezer all year round. Puree fresh strawberries and bring them to a boil with cream and white couverture chocolate, then carry on exactly the same way. With fresh berries the color turns out a little lighter, so I sometimes help it along with a drop of food coloring.
How long does the Fürst Pückler cake keep in the fridge?
Well covered, it keeps in the fridge for 2 to 3 days without any problem. I only put fresh berries on top for decoration shortly before serving, otherwise they release water. You can freeze it too, but the cream gets a little softer after thawing. I do recommend eating it within the first 48 hours, though, because that's when it tastes best.
What pan do I need for this cake?
I use an 8-inch (20 cm) springform pan, which gives you a nice tall cake with clearly defined layers. In a 10-inch (26 cm) springform pan the layers turn out flatter and the cake looks less spectacular. A cake collar (acetate strip) is optional, but I really recommend it. It lets you peel it off the sides after unmolding without any cracks, and the cake looks like it came from a pastry shop.