Erdbeer-Sekt Torte zum Muttertag | Muttertagstorte | Geburtstagstorte | Erdbeertorte

This beautiful Mother's Day cake, 15 cm in diameter, consists of a light and airy vanilla sponge cake filled with strawberry cream and a strawberry-sparkling wine fruit filling. It's covered with strawberry buttercream and decorated with fresh strawberries and macarons. Happy baking! 00:00 Intro 00:16 Vanilla Viennese Sponge Cake 00:22 Fruit Filling 01:05 Strawberry Puree 01:45 Strawberry Cream 02:18 Buttercream 02:40 Filling the Cake 04:25 Crumb Layer 05:02 Frosting the Cake 05:50 Preparing the Decorations 07:11 Decorating the Cake 07:58 Finished Cake and Cutting Recipe: Vanilla Viennese Sponge Cake 4 eggs 100 g sugar 1 pinch of salt 1 tsp vanilla extract 70 g flour 40 g cornstarch 40 g butter Mix the eggs, sugar, and salt together in a metal bowl and heat over a hot water bath to 45°C. Add the vanilla and beat in a stand mixer for 15 minutes until light and fluffy. Mix the flour and cornstarch, sift into the egg mixture, and gently fold in. Melt the butter and let it cool briefly. Mix a few tablespoons of the mixture with the butter and fold into the remaining egg mixture. Line two 15 cm (6-inch) cake pans with parchment paper and bake at 170°C (340°F) for 30 minutes. After cooling, slice each cake layer horizontally into three layers. Here's the video:    • Grundrezept Wiener Nussbiskuit für Torten ...   Strawberry Sparkling Wine Fruit Filling 200 ml (7 fl oz) sparkling wine 200 g (7 oz) strawberries (fresh or frozen) 1 tbsp sugar 1 sachet agar-agar Combine the sparkling wine, sugar, pureed strawberries, and agar-agar in a saucepan, stir, bring to a boil, and cook for at least 2 minutes. Pour into small, shallow molds and refrigerate until set. Cream 200 g sour cream 100 g strawberries (fresh or frozen) 250 g heavy cream A squeeze of lemon juice 20 g powdered sugar 5 tsp Sanapart (or similar stabilizer) Puree the strawberries, pass them through a sieve, and simmer briefly. Let cool. Combine the sour cream, powdered sugar, a little lemon juice, and strawberry puree. Add the heavy cream and Sanapart and whip until stiff peaks form. Soaking syrup Approx. 100 ml sparkling wine Swiss meringue buttercream 4 medium egg whites (approx. 133 g) A pinch of salt 140 g sugar 300 g butter 200 g pureed strawberries Puree the strawberries and pass them through a sieve. Heat the puree in a saucepan until any water evaporates. Let cool. Heat the egg whites, sugar, and a pinch of salt over a hot water bath, stirring constantly, until the mixture reaches about 60°C (140°F). Then, whisk in a stand mixer for about 20 minutes. Switch to a different beater attachment and add the very softened butter, one tablespoon at a time, whisking at medium speed for another 5 minutes. Stir in the strawberry puree. Here's the video:    • Perfekte Buttercreme zum Einstreichen und ...   Decoration: Strawberries Macarons Fondant sign Sugar sticks Feel free to follow me on Instagram:   / julias_cakery_   And on Pinterest: https://www.pinterest.de/juliacakery/...