Cake is covered with fresh strawberries and finished with airy cannabis-lemon cream. For the base we have chosen an airy sponge cake with hemp flour and peeled hemp seeds; – the hemp seeds give the combination an additional full and round aroma and taste profile.
For the cake:
- Use an average of 2.5 drops of 10% MCT cannabis oil per piece
- Cake tin 17 cm diameter (8 pieces)
- Greased and floured
- Oven with circulating air 185°c
For the hemp biscuit:
- 6 BIO eggs L
- 175g sugar
- 90g starch
- 90g spelt flour
- 20g hemp flour
- 40g hemp seeds shelled
- 40g butter – melted
In preparation, hemp flour, spelt flour and starch are mixed together and stirred until evenly smooth, the hemp seeds are roasted in a coated pan while swivelling.
Eggs and sugar are now whipped to a frothy rose in a stainless steel bowl in a water bath. You can tell if the mixture is good by dipping a spoon into it and then blowing on the underside of the spoon; when the adhering foam gives way to waves of air and a rose-like pattern is formed, the mixture has reached the correct consistency. Hence the name “whipping to a rose”.
When beating the egg mass, it is important to note that air is constantly being lifted under the mass – too long and high an influence of heat would cause the egg to falter undesirably.
The still warm egg foam is now removed from the water bath and beaten with the hand mixer until the entire mass has cooled down.
Now the flour mixture as well as the hemp seeds and the melted butter is sieved in several steps onto the mixture with a large whisk and carefully stirred in with the whisk. The mixture should remain as airy as possible.
Now pour the dough into the prepared form and bake in the preheated oven on the middle shelf for about 12 minutes.
You can test whether the dough is ready by sticking a thin wooden stick into the middle of the dough. If no more dough sticks to the stick when you pull it out, the base is ready.
The cake base is now released from the mould and left to cool on a grid.
For the topping:
- approx. 500g fresh strawberries
- red fruit jam -at best strawberry jam from own production
The upper curvature of the cooled sponge cake is now cut off evenly along the upper side edge with a long knife. The curvature is no longer needed.
The base is now cut in half horizontally and spread with jam on the cut surface of the lower base.
The strawberries are washed, dried and freed from the green leaves. The berries are then halved and placed on the bottom with the cut surface facing down until the entire surface is full.
- Lemon cream
- 7 gelatine sheets
- 150g natural yoghurt
- 250g low-fat curd
- 300ml whipped cream
- 1 organic lemon washed
- 75g sugar
- 20 drops of MCT cannabis oil
For the cream:
The gelatin is soaked in cold water for about 5 minutes.
Yoghurt, quark, sugar and lemon grated pulp as well as the CBD oil are now evenly mixed together.
Whip the cream until stiff and chill it. The lemon juice is now heated on a hotplate with approx. 2-3 tablespoons of liquid (water, lemon fizz or limoncello are suitable here) – but not cooked! – and dissolve the squeezed gelatin in here while stirring.
The gelatin liquid is now cooled down slightly, mixed evenly into the yoghurt-quark mixture and left in a cold place for about 8 minutes. Then carefully mix the cold cream with the quark yoghurt mass and pour half the cream in a cake ring over the strawberries and smooth it down properly with a spatula. Now place the second half of the cake base on the cream and spread it again, cover it and cover it with the remaining cream.
The cake is now left to rest in a cold place for at least 4 hours until the gelatin has fully set.
- 400ml cream
- Two packs. Cream Stiffener
- 1EL Icing sugar
All the ingredients are now whipped together to a firm consistency and spread evenly all round with a cake spatula.
The cake can now be garnished with roasted hemp seeds and strawberries.