Black Forest strawberry cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, salt and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, adding 120 g sugar and 1 packet of vanilla sugar. Fold in the egg yolk. Sieve flour, starch, baking powder and cocoa onto the foam, stir in. Pour into a greased springform pan (26 cm Ø) and smooth down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes.

2. 2

   Remove the sponge cake from the edge with a knife and let it cool down on a grid. Cut the sponge cake once and sprinkle the bases with liqueur. Place the bottom cake layer on a cake plate and cover with a cake ring. Whip 250 g whipped cream until stiff, while letting the remaining vanilla sugar trickle in. Fold in chocolate rolls. Spread on the cake base and cover with the second base. Whip the rest of the cream until stiff, put 6 tablespoons into a piping bag with a perforated spout. Spread the cake with cream. Wave the edge with a cake comb. Spray a grid pattern on the cake. Wash the strawberries, dab dry, clean and cut into quarters or sixths depending on size. Decorate the cake with strawberries.

3. 3

   Spread the cake with cream. Wave the edge with a cake comb. Spray a grid pattern on the cake. Wash the strawberries, dab dry, clean and cut into quarters or sixths depending on size. Decorate the cake with strawberries. Mix the cake glaze with the rest of the sugar and 250 ml water and bring to the boil. Spread the icing on the strawberries. Place the cake in a cool place and decorate with mint leaves as desired before serving