{"id":2583,"date":"2026-10-08T08:42:23","date_gmt":"2026-10-08T17:42:23","guid":{"rendered":"https:\/\/la-casa-pacifica.com\/sabines-bakeaway\/erdbeer-vanille-tanz\/"},"modified":"2026-10-08T08:57:10","modified_gmt":"2026-10-08T17:57:10","slug":"erdbeer-vanille-tanz","status":"publish","type":"page","link":"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/erdbeer-vanille-tanz\/","title":{"rendered":"Strawberry Vanilla Dance"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><em>For an 18 cm cake ring (5 cm high) \u00b7 10 pieces \u00b7 inspired by the \"Fraisier\" from \"La P\u00e2tisserie\" by Cyril Lignac<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>Not available yet \u2013 I am still missing a few ingredients here in Baja. As soon as I have everything, you will be able to order it from me!<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A heart of strawberry compote wrapped in an airy vanilla ganache on a delicate lemon sponge \u2013 and velvety red on the outside. This cake takes three days, but every step is simple. I use frozen strawberries because fresh ones are not always easy to find in Baja.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1012\" height=\"811\" src=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo.jpg\" alt=\"Erdbeer-Vanille-Tanz mit samtig rotem \u00dcberzug\" class=\"wp-image-2540\" srcset=\"https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo.jpg 1012w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo-300x240.jpg 300w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo-768x615.jpg 768w, https:\/\/la-casa-pacifica.com\/wp-content\/uploads\/2026\/10\/Erdbeer-Vanille-Tanz_mit_Logo-15x12.jpg 15w\" sizes=\"auto, (max-width: 1012px) 100vw, 1012px\" \/><\/figure>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Strawberry compote (day 1)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>340 g strawberries (frozen), 140 g of them pur\u00e9ed and 200 g cut into small pieces<\/li>\n\n\n\n<li>40 g sugar<\/li>\n\n\n\n<li>juice of 1 lemon (approx. 20 g)<\/li>\n\n\n\n<li>3 g pectin NH<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Vanilla ganache (day 1)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>400 g cream (at least 30 % fat)<\/li>\n\n\n\n<li>1 vanilla bean or 2 tsp vanilla extract<\/li>\n\n\n\n<li>2 gelatin sheets<\/li>\n\n\n\n<li>100 g white couverture chocolate<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lemon sponge (day 2)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 eggs + 2 egg yolks<\/li>\n\n\n\n<li>50 g sugar<\/li>\n\n\n\n<li>zest of 1 organic lemon<\/li>\n\n\n\n<li>15 g butter, melted<\/li>\n\n\n\n<li>80 g flour<\/li>\n\n\n\n<li>20 g white couverture chocolate for brushing<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Velvet coating and decoration (day 3)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>40 g cocoa butter + 40 g white couverture + red fat-soluble food coloring<\/li>\n\n\n\n<li>a few fondant flowers, edible moss, a few drops of glucose syrup<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Method<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Day 1 \u2013 compote:<\/strong> Warm the strawberry pur\u00e9e with the lemon juice and a little sugar. Mix the pectin with the remaining sugar, stir it in at about 60 \u00b0C and boil everything for 2 minutes. Fold in the strawberry pieces, pour into a silicone mold (\u00d8 16 cm) and freeze overnight.<\/li>\n\n\n\n<li><strong>Day 1 \u2013 ganache:<\/strong> Soak the gelatin. Bring half of the cream to a boil with the vanilla, let it infuse briefly and dissolve the squeezed-out gelatin in it. Pour it gradually over the chopped couverture and stir until smooth. Add the remaining cold cream, blend briefly with a hand blender and chill overnight, covered.<\/li>\n\n\n\n<li><strong>Day 2 \u2013 sponge:<\/strong> Preheat the oven to 200 \u00b0C (390 \u00b0F). Whisk the eggs, yolks, sugar and lemon zest over a water bath to about 40 \u00b0C, then beat for a few minutes until pale, thick and fluffy. Sift the flour over and fold in gently, finally the butter. Spread about 1.5 cm thick in a pan (\u00d8 24 cm) and bake for 10\u201312 minutes. Once cool, cut out a 16 cm circle and brush thinly with melted white couverture.<\/li>\n\n\n\n<li><strong>Day 2 \u2013 assembly:<\/strong> Line the cake ring with acetate. Whip the ganache lightly. Place the sponge in the center, fill the sides and base with ganache, press in the frozen compote and finish smooth with the remaining ganache. Freeze overnight.<\/li>\n\n\n\n<li><strong>Day 3 \u2013 finish:<\/strong> For the velvet, melt the cocoa butter and couverture, color it and bring it to about 35 \u00b0C. Release the frozen cake from the ring and spray it evenly \u2013 the velvety effect forms on the ice-cold surface. Decorate with fondant flowers, edible moss and drops of glucose and let it thaw in the fridge.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sabine's Tip<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This cake is perfect for making ahead: frozen and well wrapped, it keeps for several days. Let it thaw in the fridge for a few hours before serving \u2013 and always keep it refrigerated.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/\">\u2190 Back to Sabines Bakeaway \u2013 all recipes, prices and ordering<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr einen Tortenring \u00d8 18 cm (5 cm hoch) \u00b7 10 St\u00fcck \u00b7 inspiriert vom \u201eFraisier\u201c aus \u201eLa P\u00e2tisserie\u201c von Cyril Lignac Derzeit noch nicht im Angebot \u2013 mir fehlen hier auf der Baja noch einige Zutaten. Sobald ich alles habe, gibt es ihn auch bei mir zu kaufen! Ein Herz aus Erdbeerkompott, umh\u00fcllt von &#8230; <a title=\"Strawberry Vanilla Dance\" class=\"read-more\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/erdbeer-vanille-tanz\/\" aria-label=\"Read more about Erdbeer-Vanille-Tanz\">Read more<\/a><\/p>","protected":false},"author":1,"featured_media":2540,"parent":973,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_38049418078005200_1282801334912044":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"class_list":["post-2583","page","type-page","status-publish","has-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Erdbeer-Vanille-Tanz - la-casa-pacifica<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/la-casa-pacifica.com\/en\/sabines-bakeaway\/erdbeer-vanille-tanz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Erdbeer-Vanille-Tanz - la-casa-pacifica\" \/>\n<meta property=\"og:description\" content=\"F\u00fcr einen Tortenring \u00d8 18 cm (5 cm hoch) \u00b7 10 St\u00fcck \u00b7 inspiriert vom \u201eFraisier\u201c aus \u201eLa P\u00e2tisserie\u201c von Cyril Lignac Derzeit noch nicht im Angebot \u2013 mir fehlen hier auf der Baja noch einige Zutaten. 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Sobald ich alles habe, gibt es ihn auch bei mir zu kaufen! Ein Herz aus Erdbeerkompott, umh\u00fcllt von ... 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