Mikado Strawberry Cake with White Chocolate

Ingredients for 1 servings:

• 1 cake base (Viennese base), dark, three-piece
• 6 cups of cream
• 4 bars of chocolate, white
• 4 packs of cream stiffener
• 1 bowl of strawberries, more if desired
• 2 tbsp jam (strawberry jam, ‘extra Fruttissima’)
• 1 package of biscuits (Mikado sticks)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the cream in a saucepan and melt the chocolate in it. Let it cool and refrigerate overnight. The next day, whip the chocolate cream with the cream stiffener until stiff. Wash and hull the strawberries, reserving some for decoration and cutting the rest into small pieces. Add the jam and mix well with the strawberries. Now place the bottom layer on a cake plate and cover it with a cake ring. Spread about 1/3 of the chocolate cream on the bottom layer. Spread the strawberry mixture evenly over it. Place the second layer on top and add another 1/3 of the chocolate cream. Place the “lid” of the Viennese layer on top. It’s best to refrigerate the cake for a few hours so the cream sets properly. Remove the cake ring and cover the cake with the remaining cream and decorate. Slice a few strawberries and decorate the cake with them. Finally, arrange the Mikado sticks on the cake for a truly stunning effect!