August 1 Cake – the Swiss Cross Cake for the National Day

Preheat your oven to 200 °C. Put sugar and whole egg in a bowl and stir the mixture over a warm water bath with the whisk until it lightens and reaches a temperature of 35 °C (finger test: pleasantly warm, no more sugar crystals detectable). Make sure the mixture is always kept moving.

As soon as the mixture reaches 35 °C, take it off the water bath and whip it with a hand mixer or a stand mixer until it becomes airy and lighter. Depending on the quantity this can easily take 10–15 minutes.

The mixture is whipped enough once you can lift out the whisk and the pattern remains on the surface without sinking.

Mix the White flour with the starch and sift into the egg mixture. Carefully fold the sifted flour and starch into the egg mixture by hand using a rubber scraper. The mixture becomes thicker and collapses a little.

Place a cake ring on the prepared baking tray lined with baking paper and pour in the mixture. The cake ring has no base and does not need to be greased. Conventional springform pans, on the other hand, always need to be greased and floured. Immediately after filling, slide it into the preheated oven and bake at 200 °C fan for approx. 22 minutes.

The sponge is done as soon as you can gently press it down in the middle and it no longer "crackles".

Take the sponge out of the oven and turn it out onto a sheet of baking paper so that it becomes nice and flat on top and bottom. Let it cool in the ring.
Run a spatula or a knife without a serrated edge along the ring to release the sponge.

Let the sponge rest overnight – this makes it much easier to slice the next day. Divide it into three equally thick slices with a biscuit cutter or a knife.

Put the Strawberry puree (part 2) together with the sugar and the Vanilla seeds in a pan.

In a separate bowl, mix the Vanilla cream powder with the Strawberry puree (part 1).

Boil the strawberry puree and add a splash of it to the mixed Vanilla cream powder. Stir well with a whisk.
Pour the mixture back into the pan, reduce the heat and stir constantly until the cream is almost fully bound. Fill it into a bowl and cover it.

Cover the cream directly on the surface with cling film and press it down a little. Then let it cool completely in the fridge. Depending on the quantity this can take a few hours.

Soak the Gelatine in cold water. Take the cooled cream out of the fridge and whip it with your hand mixer until no lumps are left. Squeeze out the soaked gelatine and melt it on low heat in a small pan.

Now add some of the whipped strawberry-vanilla cream to the dissolved Gelatine in the pan and mix everything well. Pour the tempered strawberry-vanilla cream back into the bowl with the rest of the cream and stir it in well with the whisk.

Now add the first part of the whipped full cream to the vanilla cream and gently fold it in with the whisk. Then fold in the second and finally the third part of the full cream.

Whip the full cream together with the vanilla sugar using the hand mixer until soft, stable peaks form.

Add the Cream stiffener and continue stirring briefly but firmly by hand with the whisk so that the cream stiffener is well incorporated and activated. The cream should stay nicely airy but still firm and stable.

Cut the strawberries into small pieces and gently fold them into the whipped cream. Stir through well until the strawberry pieces are evenly distributed.

Place the first layer on a cake paper disc. Spread the vanilla-strawberry cream on top (set aside 40–50 g for later), form a mound in the middle, smooth the edges and chill for 20–30 minutes.

Place the second layer on top and press only the edges down.

Spread the strawberry cream following the same principle and chill again for 20–30 minutes.
Cover the cream with the last layer and shape the sides into a dome with your hands.

Thinly coat the whole cake with the reserved cream and put it back in the fridge.

Dust the work surface with magic roll-out powder and roll out the red marzipan to about 2 mm thick.

Lay the marzipan centrally over the cake, press it smooth from top to bottom and cut off the excess.

Roll out the white marzipan, cut a cross to size, brush it with Edible glue and place it centrally on the cake.