Grease a springform pan (18 cm Ø) and wrap the base with aluminium foil from the outside. Bring milk to the boil, remove from the stove. Stir butter and sugar until creamy. Stir in eggs one after the other. Sift cocoa, mix with baking powder and 1 sachet of vanilla sugar and stir in. Stir in milk and orange peel one after the other
Pour the dough into the form and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove the cake from the edge with a knife and let it cool down in the form on a cake rack. (After baking, the butter separates slightly from the cake and forms a puddle on the surface; when it cools down, it moves back into the cake).
Chop chocolate for the icing. Heat the double cream and chocolate in a saucepan while stirring, do not let it boil. Stir until a smooth glaze is obtained. Take the cake out of the mould. Put the icing on top and spread. Leave to dry
Wash, clean and chop the strawberries. Whip the cream until semi-stiff, allow the vanillin sugar to trickle in. Mix in 3/4 of the strawberries. Sprinkle remaining strawberries on top. Cut cake into pieces and serve with strawberry cream
waiting time approx. 2 hours