Ingredients
Strawberry slice deluxe
Bossola
(Italian sourdough bundt cake, can be slightly stale)
vanilla diplomat cream with gelatine
strawberries, marinated
Marc de Champagne syrup
strawberries, fresh
(for garnishing)
Alternative to Bossola: yeast Gugelhupf or Panettone can be used.
Vanilla diplomat cream with gelatine
vanilla cream with gelatine
heavy cream UHT
Strawberries, marinated
strawberries, fresh, washed and cut into small pieces
icing sugar without additives
Marc de Champagne syrup
liquid from the marinated strawberries
sugar syrup (30°Bé)
Marc de Champagne (40% vol.)
Production
Vanilla diplomat cream with gelatine
Smoothly stir the vanilla cream with the gelatine. Whip the cream until stiff peaks form and gently fold it into the vanilla cream.
Strawberries, marinated
Prepare the strawberries and cut into small pieces. Mix with the icing sugar and marinate the fruit for at least 30 minutes.
Marc de Champagne syrup
Strain the liquid released from the marinated strawberries through a fine sieve. Then mix it with the sugar syrup and add the Marc de Champagne. Stir everything well.
Preparation
Cut the Bossola with approx. Ø 18 cm (approx. 400–450 g) into horizontal layers.
Cut the bottom, largest layer into 12 equal triangles and lightly toast them in the oven – these will later be used for decoration.
Filling
Pipe a thin layer of vanilla diplomat cream onto the first layer of the Gugelhupf. Top with small pieces of marinated strawberries. Place the next Gugelhupf slice on top and press lightly. Repeat this step until all layers are used.
Soaking
Evenly soak each layer of the Gugelhupf with the Marc de Champagne syrup.
Stabilizing
Chill the filled and soaked Gugelhupf in the refrigerator for about 60 minutes so it stabilizes and absorbs the flavors.
Cutting and finishing
After chilling, cut the Gugelhupf into 12 equal pieces. Decorate attractively with fresh strawberries and the toasted Bossola triangles.
Evaluation