Mortgage

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add 70 g sugar. Beat the egg yolks and 4 tablespoons of hot water until creamy, add the remaining sugar, salt and vanillin sugar and beat until fluffy. Slide the beaten egg whites onto the egg yolk cream. Sift flour, cornstarch, 2 tablespoons of cocoa and baking powder over it.

2. 2

   Fold in loosely with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes. Remove the sponge cake from the edge with a knife and let it cool down on a cake rack. Remove baking paper. Cut the base horizontally twice. To fill the cake, whip 500 g whipped cream and coffee liqueur until stiff. Finely chop the chocolate and fold into the cream. Spread half of the chocolate cream on the lower cake base, place the second cake base on top and spread with the remaining chocolate cream. Place the third cake layer on top. Whip the rest of the cream until stiff.

3. 3

   To fill the cake, whip 500 g whipped cream and coffee liqueur until stiff. Finely chop the chocolate and fold into the cream. Spread half of the chocolate cream on the lower cake base, place the second cake base on top and spread with the remaining chocolate cream. Place the third cake layer on top. Whip the rest of the cream until stiff. Spread 200 g of the cream all around the cake. Mix the remaining cocoa powder and coffee powder and dust the cake with it. Decorate with a cake comb. Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 tuffs onto the cake. Wash, clean and quarter the strawberries and place them loosely in the cream tuffs. Results in about 12 pieces

4. 4

   Spread 200 g of the cream all around the cake. Mix the remaining cocoa powder and coffee powder and dust the cake with it. Decorate with a cake comb. Pour the rest of the cream into a piping bag with a star nozzle and squirt 12 tuffs onto the cake. Wash, clean and quarter the strawberries and place them loosely in the cream tuffs. Results in about 12 pieces