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Ingredients for the glaze: 250 g straw-
berries, 1 envelope red cake glaze,
1 TBSP sugar
Ingredients for the filling: 500 g straw-
berries, 1/8 l whipped cream
Preparation: Beat eggs, water, sugar and
vanilla sugar using an ESGE hand blend-
er until foamy. Sift the flour, corn starch
and baking powder over the egg mass
and fold in. Grease and flour the cake
pan. Spoon in the batter and bake on the
grate at the second level from the bot-
tom at 170°C with top and bottom heat
for about 35 minutes. Let cool. About 3
hours before serving, douse the cake as
follows: bring the water, sugar and va-
nilla sugar to a boil, add the wine and
pour 1/3 of this liquid mixture into the
ring mould. Carefully place the cake in
the pan, pour the remaining liquid over
the cake and chill the savarin for about 2
hours until it is thoroughly steeped.
Then wash and prepare 250 g strawber-
ries and puree them in a measuring jug
with an ESGE hand blender. Fill with
water to make ¼°liter and bring to a boil
with the sugar and cake mix, following
the instructions on the package. Remove
the cake to a platter and pour the glaze
over the cake in an irregular pattern.
Wash and prepare 500 g strawberries
and put them in the middle of the cake.
Whip the cream until stiff, put it in a
decorating bag and decorate the savarin.
Serve the savarin, which can also be pre-
pared with other fruits, well cooled.
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Mandarin orange cake
Ingredients for a ribbed loaf pan with a
length of 25 cm
150 g margarine, 150 g sugar, 2 eggs,
1 envelope vanilla sugar, 4 TBSP lemon
juice, 40 g ground hazelnuts, 200 g
flour, 1 tsp baking powder, 1 small can
mandarin oranges, 100 g powdered sug-
ar, 1 TBSP lemon juice
Preparation: Beat the margarine with the
sugar, vanilla sugar and 4 TBSP lemon
juice until foamy. Stir the hazelnuts and
the flour with the baking powder into
the batter. Drain the mandarin oranges
and fold carefully into the batter. Fill the
batter into the greased cake pan. Insert
the grate at the bottom level in the oven
and place the cake pan on the grate.
Preheat the oven to 170 °C and bake
about 30 minutes with top and bottom
heat. Remove the cake from the pan and
let cool. Mixed the powdered sugar and
lemon juice and spread this frosting on
the cake.
Baked apples in puff pastry
Ingredients: 4 small apples, 1 TBSP rai-
sins, 1 TBSP slivered almonds, 1 pinch
cinnamon, 1 TBSP rum, 8 sheets frozen
puff pastry dough, 1 egg
Preparation: Thaw out the puff pastry
dough. Mix the raisins, cinnamon and
almonds with the rum and set aside.
Peel and core the apples. Fill with the
raisin mixture. Separate the egg. Place
the thawed pastry dough sheets next to
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