Strawberry white chocolate cake

Ingredients for 1 servings:

• 9 eggs, separated
• 9 tbsp flour
• 9 tbsp sugar
• 2 tbsp cocoa powder
• 2 tbsp vanilla sugar
• 2 tsp baking powder
• 300 g strawberries, cleaned
• 2 pts. gelatin powder
• 300 g white chocolate
• 750 ml cream
• 70 g sugar
• 4 tbsp lemon juice
• 100 g chocolate, bitter
• 100 g chocolate, whole milk
• 125 ml cream
• 50 g chocolate, white

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the egg yolks with the vanilla sugar and 4 tablespoons of sugar until frothy. Mix the flour, cocoa, and baking powder and sift into the foam mixture. Beat the egg whites until stiff peaks form, add the remaining sugar, and continue beating until stiff peaks form. Fold into the batter. Pour into a greased and floured springform pan and bake at 175 degrees Celsius for about 40 minutes. Allow to cool and then cut in half horizontally. Mix the strawberries with the sugar and lemon juice, then puree and heat. Prepare the gelatine according to the package instructions and dissolve it in the strawberry puree. Bring 400 ml of cream to a boil, let it bubble briefly, and remove from the heat. Add the chopped white chocolate and melt it, let it cool, and then mix it with the cooled strawberry puree. Whip the remaining cream until stiff peaks form and when the strawberry-chocolate mixture begins to set, fold it in. Place a cake ring around the bottom sponge layer, spread half of the cream on it, place the second layer on top, and spread the remaining cream on top. Cover with the top layer. Refrigerate for 2 hours. Then remove the cake ring. Bring 100 ml of cream to a boil, remove from the heat, and melt the dark chocolate in it. Heat the remaining cream and melt the white chocolate in it. Cover the cake first with the dark chocolate cream, then with the white chocolate. Decorate artistically with a skewer.