Nippon chocolate cake yoghurt cream and strawberries

Ingredients

Directions

1. 1

   Coarsely chop the chocolate, coconut oil and nipple and heat it in a bowl on a hot water bath or in the microwave and melt it slightly. Place baking paper on a tray (must fit in the refrigerator) and place the baking frame (approx. 25 x 35 cm) on top. Spread the nippon mixture evenly on the base of the baking frame and put it in the fridge. Soak 13 and 2 sheets of gelatine in cold water. Wash the strawberries and dab dry. Wash 200 g strawberries.

2. 2

   Puree the strawberries and 1 packet of vanilla sugar. Squeeze 2 sheets of gelatine and dissolve in a small pot. Stir in 2 tablespoons of strawberry puree, then stir back and chill until it starts to gel. Mix sour cream, yoghurt, sugar and lemon juice in a large bowl. Squeeze 13 sheets of gelatine and dissolve in a small pot. Stir in 4 tablespoons of cream, stir into the rest of the cream. Chill the cream until it starts to gel (approx. 20 minutes). In the meantime, whip the cream until stiff. Fold cream into the cream. Place the cream and puree alternately on the chocolate base and marble with a spoon. Put the cake in a cool place for at least 4 hours.

3. 3

   Stir in 4 tablespoons of cream, stir into the rest of the cream. Chill the cream until it starts to gel (approx. 20 minutes). In the meantime, whip the cream until stiff. Fold cream into the cream. Place the cream and puree alternately on the chocolate base and marble with a spoon. Put the cake in a cool place for at least 4 hours. Cut the remaining strawberries in half. Cut the cake into about 35 pieces and decorate with the remaining strawberry halves

4. 4

   4 1/2 hours waiting time