Prince Pückler Cake

First prepare the almond shortcrust pastry. Knead a short pastry from almond kernels, powdered sugar, butter, salt, egg, flour and grated lemon zest. Roll out to a thickness of 0.5 cm, place in a baking pan, poke with a fork and bake at 180 °C for about 20 minutes until golden brown.

Prepare a springform pan rim (diameter 26 cm, height 6 cm) with strips of baking paper. Place the strips in the ring before filling with the top mixture. Now put in the cooled shortcrust pastry base.

For the top cream, whip the egg yolks, sugar and scraped vanilla bean in a bain-marie until creamy, then whip again when cooled. Carefully fold this egg yolk mixture (parfait) into the stiffly whipped cream using a whisk.

Divide the mixture into thirds, each into three bowls.

For the dark mixture, heat the cooking chocolate to about 50 °C until it is liquid. Let cool slightly and carefully stir into one third of the top mixture. Spread the cream on the base and chill.

For the white cream, melt white couverture over a water bath, let cool and fold into the second third of the top cream. Spread the cream on the base and chill for about 2 hours.

For the red cream, puree the strawberries, pass through a sieve, possibly puree the raspberries for a more intense color. Dissolve the gelatine in a little water, add a little strawberry puree and stir into the rest of the fruit mixture. When the mixture begins to gelatinize, carefully fold it into the top layer.

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