Birthday Cake for My Friend Iris

Preparation of the batter

1. Break the chocolate into small pieces and slowly melt them together with the butter in a double boiler.

1. Preheat the oven to 180 ° C top / bottom heat. (no air circulation) Line a springform pan (diameter 26 cm) with baking paper.

1. In a mixing bowl, stir the 5 eggs together with 150 g of powdered sugar, a pinch of salt and the vanilla sugar using the mixer of the food processor. Then add the sifted flour with the baking powder and stir well. Finally stir in the melted chocolate thoroughly.

1. Pour the dough, which is fairly LIQUID, into the prepared springform pan and bake for about 25-30 minutes on the 2nd rack from below. Use a wooden stick to test that the cake is ready.

1. Take the baked cake base out of the oven, detach it from the springform pan with a sharp knife and remove the springform pan. Turn the cake base onto a cake plate, peel off the baking paper and let it cool down. Cut the base crosswise once, place it on a cake plate and brush with 4 tablespoons of currant jelly. (Only one base is required, so freeze the other half of the cake base and can be used very well for other cakes).

Preparation of the biscuit

1. Preheat the oven to 200 ° top / bottom heat. Line a 28×40 cm baking sheet with parchment paper

1. Beat the eggs with hot water and a pinch of salt in a mixing bowl with the mixer of the food processor for 1 minute until frothy. Pour in the sugar mixed with vanilla sugar while stirring, and beat the mixture for another 2 minutes. Switch off the mixer. Mix the flour, cocoa, baking powder and cornstarch and sieve into this egg and sugar cream. Stir in very briefly on the lowest setting. Spread the dough on the baking sheet lined with baking paper and bake for about 9-10 minutes on the 2nd rack from below.

1. Place baking paper on the baked sponge cake and turn the sponge cake plate onto a grid with a single blow. Spread a well-moistened cloth over this still hot baking paper, and after approx. 2 minutes carefully peel off the baking paper, allow it to cool for approx. 10 minutes, and brush with 4 tablespoons of currant jelly.

Preparing the filling

1. Cook the vanilla pudding according to the manufacturer’s instructions, but only with 400 ml of milk (not 500 ml of milk as stated). Let the pudding cool to hand warmth while stirring occasionally, cover with cling film and let cool completely in the refrigerator.

1. Let the gelatine soak in cold water for approx. 10 minutes.

1. Stir the mascarpone until smooth and stir it into the now cooled pudding spoon by spoon and then slowly stir in the coconut liqueur (or fruit yoghurt).

1. Dissolve the swollen gelatin in a small pot on a stove top over low heat. Now add a third of the mascarpone pudding cream to the dissolved gelatine, stir quickly, and pour back into the remaining mascarpone pudding cream, stirring vigorously so that no streaks form.

1. Chill in the refrigerator for so long that the cream is no longer liquid.

1. Whip 14,600 ml of cream, stir in vanilla sugar, and continue to beat until the cream is semi-rigid. Now add the 2 packets of cream stabilizer and beat until the cream is completely stiff. Remove about half of this whipped cream for the coating and for the decoration, pour into a bowl and place in the refrigerator.

1. Now stir the first half of the whipped cream into the mascarpone pudding cream or fold in carefully.

completion

1. Spread about two thirds of the mascarpone pudding cream on the sponge cake and cut into 10 strips of 4 cm wide with a sharp knife. Roll up the first strip into a snail and place it in the middle of the cake base. Always wrap all other coated biscuit strips around them.

1. Now put a cake ring around it and close the cake ring. Spread the last third of the cream on top. Chill the cake in the refrigerator for at least 4 hours.

decoration

1. Carefully remove the cake ring. Remove the flowers from the washed strawberries and cut lengthways into slices. Remove 5-6 tablespoons of the 2nd half of the cream that is still in the refrigerator and pour into a syringe.

1. Brush the cake completely with the cream. Place a decorative stencil on the surface of the cake. Pour 1 tablespoon of cocoa into a small sieve and dust over the surface of the stencil. Carefully remove the template. Press the strawberry slices against the edge of the cake. Squirt a tuff of cream from the syringe onto each piece of cake. Enjoy your meal!