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Creamy No-Bake Fürst Pückler Cake with a Strawberry Layer

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

Ingredients

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.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/furst-puckler-cake/