Strawberry cake with stracciatella biscuit and chocolate pudding

Ingredients

Directions

1. 1

   Finely chop the chocolate. Separate eggs. Beat egg whites and 2 tbsp. cold water until stiff, add vanilla sugar, salt and 75 g sugar. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in carefully.

2. 2

   Fold in 75 g chopped chocolate. Grease a fruit cake tin (approx. 27 cm Ø) and sprinkle with breadcrumbs. Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove from the oven and let cool on a cake rack for about 5 minutes. Then turn out of the tin. Let cool off. Bring milk to the boil. Remove the pot from the heat and add dessert grated and chopped chocolate while stirring and stir for about 1 minute. Let the pudding stand for about 3 minutes, stir vigorously again and spread on the fruit base. Wash, clean and halve the strawberries and spread them on the pudding.

3. 3

   Let cool off. Bring milk to the boil. Remove the pot from the heat and add dessert grated and chopped chocolate while stirring and stir for about 1 minute. Let the pudding stand for about 3 minutes, stir vigorously again and spread on the fruit base. Wash, clean and halve the strawberries and spread them on the pudding. Mix 3 tbsp. sugar and cake glaze powder in a pot. Stir in 1/4 litre water, bring to the boil. Remove the pot from the heat and let it stand for 1 minute. Spread the glaze over the strawberries from the middle. Let the icing set and cut the cake into pieces

4. 4

   Mix 3 tbsp. sugar and cake glaze powder in a pot. Stir in 1/4 litre water, bring to the boil. Remove the pot from the heat and let it stand for 1 minute. Spread the glaze over the strawberries from the middle. Let the icing set and cut the cake into pieces

5. 5

   Waiting time approx. 45 minutes