Tuesday, April 30, 2013



Strawberry season has just begun. Under the enormous choice of exsiting recipies  I tried to create one which is very fresh, simple and develops the intense full taste of the berries. 
Here it is:
The one and only gaumenperlen strawberry cake recipy 2013!


150 grams of ladyfingers
130 grams of butter
500 grams of fat (40%) cottage cheese (if you like better low fat then take it)
2 vanilla beans
3 soup spoons of gaumenperlen strawberry jam
agar-agar for 1 liter of liquid
sugar as you like (around 200 grams)
800 grams of fresh mature and flavourful strawberries.

You need a small high spring form and a big flat plate.

How to prepare

Take a bowl and pulverize the ladyfingers until there are only a few bigger pieces. Warm the butter evry slowly until it is liquid. Add it to the ladyfingers and mix it with a fork.

Out the border of the spirnform without! the bottom on your plate. Spread the buttered ladyfinger equally over the bottom and press it slighty with a soup spoon on the plate.

Wash, dry and cut 300 grams of strawberries into very small pieces. Put the cottage cheese in a bowl, add the gaumenperlen jam, the inner of the vanilla beans and round about 100 grams of sugar and agar-agar for 500 ml liquid in the end. Stir it carefully. Add the cut straberries and spread the cottage cheese mix on the ladyfinger-bottom.

Take the left over strawberries and puree them in a mixer with 100 grams of sugar. Add the appropriate amount of agar-agar and pour it out slowloy on the cottage cheese mix.

Put the cake into the fridge for minimum 3 hours. 

dolce vita ahoi !
monika ebert mobile minds

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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.