Strawberry Chocolate Cake

Ingredients

Directions

1. 1

   For the short pastry, knead butter in flakes, 50 g sugar, 1 packet vanillin sugar and half of the lemon zest with the dough hooks of the hand mixer. Separate 1 egg. First knead in the egg yolk and 1 tablespoon of cold water, then 150 g flour and 1 pinch of baking powder. Work into a smooth dough with your hands. Wrap the short pastry in foil and chill for about 30 minutes. In the meantime, for the sponge cake, beat 3 eggs and egg white with the whisk of the hand mixer until foamy. Sprinkle 100 g sugar and 1 packet of vanilla sugar. Mix 75 g flour, 1/2 teaspoon baking powder, cornstarch and 1 tablespoon cocoa. Sieve portions and fold in carefully.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 20-25 minutes. Let cool and cut horizontally. Roll out short pastry round (26 cm Ø). Place on a greased springform pan, prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes, let cool down. Spread with strawberry jam and place 1 sponge cake base on top. For the chocolate cream, soak 2 sheets of gelatine in cold water. Beat 200 g cream and 50 g sugar until stiff. Stir in 1 tablespoon of cocoa. Squeeze out the gelatine and dissolve lukewarm. Stir in the syrup and fold into the cream. Spread on the sponge cake, cover with second base, chill. For the fruit cream, soak 8 sheets of gelatine. Wash, clean and quarter 250 g strawberries. Puree with 100 g sugar, rest lemon peel and juice. Stir in quark.

3. 3

   Beat 200 g cream and 50 g sugar until stiff. Stir in 1 tablespoon of cocoa. Squeeze out the gelatine and dissolve lukewarm. Stir in the syrup and fold into the cream. Spread on the sponge cake, cover with second base, chill. For the fruit cream, soak 8 sheets of gelatine. Wash, clean and quarter 250 g strawberries. Puree with 100 g sugar, rest lemon peel and juice. Stir in quark. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Beat 250 g cream until stiff, fold in carefully. Cover the cake with a cake ring (approx. 28 cm Ø). Spread the fruit cream on the sponge cake and in the cake rim. Chill for about 3 hours. Remove from the cake tin. Whip 200 g cream until stiff and fill into a piping bag with star-shaped spout. Wash, clean and halve 250 g strawberries. Decorate cake with cream tuffs, strawberries and grated chocolate

4. 4

   Squeeze the gelatine, dissolve lukewarm and stir into the cream. Beat 250 g cream until stiff, fold in carefully. Cover the cake with a cake ring (approx. 28 cm Ø). Spread the fruit cream on the sponge cake and in the cake rim. Chill for about 3 hours. Remove from the cake tin. Whip 200 g cream until stiff and fill into a piping bag with star-shaped spout. Wash, clean and halve 250 g strawberries. Decorate cake with cream tuffs, strawberries and grated chocolate

5. 5

   waiting time approx. 3 1/4 hours