Strawberry cake with chocolate base and quark cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Heat the milk and melt the chocolate in the milk, let it cool down. Cream butter, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with the chocolate milk. Fill the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes, remove and let cool off

2. 2

   Soak gelatine in cold water. Remove the bottom from the springform pan. Cut a thin lid off the bottom and crumble it. Cover and put aside. Spread the base with jam. Place a cake ring around the base. Wash and clean the strawberries. Set aside 200 g strawberries. Cut a few strawberries in half and place them on the cake base with the cut surface TO the cake ring and spread the remaining whole strawberries on top.

3. 3

   Mix quark, 1 tablespoon sugar and vanilla sugar. Whip cream until stiff. Squeeze the gelatine, dissolve and mix with 4 tbsp. quark, then stir into the remaining quark. Fold in cream and spread cream on the strawberries. Put the cake in a cool place for at least 1 hour

4. 4

   Carefully remove the cake ring from the cake. Cut the remaining strawberries in half. Before serving, decorate the cake with halved strawberries and crumbs

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
410 kcal

CARBS
38 g

FATS
25 g

PROTEINS
8 g