Strawberry-banana chocolate cake with profiteroles filling

Ingredients for 1 servings:

• 4 eggs, size M
• 140 g flour
• 140 g cornstarch
• 130 g sugar
• 1 packet of vanilla sugar
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 20 g cocoa powder
• 250 g low-fat curd cheese
• 250 g mascarpone
• 2 packets of vanilla sugar
• 400 g cream
• 70 g sugar
• 250 g strawberries
• 3 bananas
• 3 sachets of Gelatinefix
• 1 pack of cream puffs (mini) frozen
• 1 cup of cream
• 1 pack of cream stiffener
• possibly strawberries and/or bananas
• e.g. chocolate sprinkles

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours

For the chocolate sponge cake, separate the eggs and beat the egg whites until stiff peaks form, then slowly add the sugar and vanilla sugar. Beat until glossy. Then stir in the egg yolks. Mix together the flour, cocoa, cornstarch, baking powder, and salt. Then fold everything into the egg mixture. Pour the batter into a greased springform pan and bake in a preheated oven at 200°C on the middle rack for 25-30 minutes (test with a skewer). Let the sponge cake cool in the pan. Then remove and cut it in half horizontally. For the cream, mix the quark with the mascarpone. While stirring, sprinkle in the gelatin fix and mix for about 1 minute (using a mixer). Cut the bananas and strawberries into small pieces (quarter the strawberries and slice the bananas) and stir them into the quark mixture. Whip the cream until stiff peaks form and fold in. Only then stir in the sugar and vanilla sugar. Place one half of the sponge cake on a cake plate and place a cake ring around it. Spread some of the quark cream on top. Arrange the mini profiteroles on top of the cream. Then fill with quark cream until the profiteroles are covered. There should still be enough cream left to cover the top layer. Place the second half of the sponge cake on top of the cream and spread the remaining quark mixture on top, smoothing it out. If you like, you can sprinkle some chocolate sprinkles on top now. This will help them stick better than if you add them later. The cake should now be refrigerated for at least 3 hours to allow the mixture to set. I like to let it chill overnight. After that, it can be decorated as desired. If you want to use cream, you should set it with cream stiffener (gelatin fix also works very well – this is even better than cream stiffener, especially in summer when it’s very hot). If possible, keep the decorated cake cool until serving. I calculated the time required based on the decorations. It will vary depending on how elaborate the decorations are.