Black Forest Strawberry Cake

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 20 g cocoa powder
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 500 g strawberries
• 2 tbsp cornstarch
• 150 ml currant juice, red
• 3 tbsp sugar
• 750 g whipped cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 3 tbsp orange liqueur
• 150 g jam (strawberry jam)
• 50 g dark chocolate
• 3 sprigs of mint

Instructions

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

For the sponge cake, separate the eggs. Beat the egg whites with 4 tablespoons of cold water until stiff. Gradually add the sugar, vanilla sugar, and salt. Stir in the egg yolks. Sift the cocoa, flour, cornstarch, and baking powder into the egg mixture and fold in. Line the bottom of a springform pan (26 cm diameter) with baking paper. Pour in the batter and smooth it out. Bake in a preheated oven at 200°C for about 15 minutes. Hull and chop the strawberries. Mix the cornstarch with 3-4 tablespoons of juice until smooth. Bring the remaining juice to a boil with 1 tablespoon of sugar. Stir in the mixed cornstarch. Fold in the strawberries and let everything cool. Beat the cream, cream stabilizer, vanilla sugar, and the remaining sugar until stiff. Cut the cooled sponge cake in half. Drizzle the layers with liqueur. Place the rim of the springform pan around the bottom layer and spread the strawberry compote on top. Spread a quarter of the cream on top. Cover with the second layer and spread with warmed jam. Spread another quarter of the cream on top, cover with the last layer, and press down lightly. Spread the cake all over with the remaining cream, except for 50g. Use a vegetable peeler to peel off small curls of the well-chilled chocolate and decorate the cake edges with them. Fill a piping bag with the remaining cream and pipe tufts onto the cake. Decorate the tufts with mint leaves and strawberry halves and drizzle with some warmed jam.