Chiara's strawberry cream cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, lukewarm
• 90 g sugar
• 70 g wheat flour
• 20 g cocoa powder
• 250 g strawberries
• 80 g sugar
• 3 sheets of white gelatin
• 350 g cream
• 40 g sugar
• 3 egg yolks
• 40 ml milk
• 3 sheets of white gelatin
• 2 cl rum
• 350 g cream
• 150 g dark chocolate coating
• 150 g cream
• 25 g coconut oil
• 12 small strawberries
• 350 g cream
• 3 tbsp almond flakes, roasted

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 55 minutes

Beat the eggs with the lukewarm water for 5-7 minutes until frothy. Add the sugar and stir in for 3-4 minutes. Sift the flour and cocoa powder over the mixture and fold in. Pour into a 26 cm springform pan lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for about 20 minutes. Remove from the pan and let cool. Place a cake ring around the cooled base. For the strawberry cream, soak the gelatine according to the package instructions. Boil the strawberries with the sugar and water until they break up. Then pass through a sieve. Squeeze out the soaked gelatine and dissolve it in the still moderately hot strawberry mixture. Let cool. Whip the cream until stiff peaks form. When the strawberry mixture begins to set, fold in the cream. Spread onto the cake base and chill. For the light cream, soak the gelatine according to the package instructions. Mix the egg yolks with the sugar and milk. Then heat slowly over moderate heat, stirring constantly, until the cream thickens. Squeeze out the gelatine and dissolve it in the still-slightly hot egg cream. Stir in the rum and let it cool. Whip the cream and fold it in. Spread it on the strawberry cream. Chill for about 4 hours, until the creams are firm. Dissolve the chocolate coating with the cream and coconut oil in a hot water bath, let it cool. Carefully pour the cooled, but still liquid, chocolate cream onto the cake and spread or run until the surface is completely covered. Let it set. Whip the cream for decoration until stiff peaks form. Spread 2/3 of it over the edge of the cake. Pipe 12 tufts of the cream onto the cake with the remaining tufts. Sprinkle some flaked almonds on each tuft and place a small strawberry on top.