Black Forest Strawberry Cake

Black forest strawberry cake

1. + 2. Biskuitteig & backen

• Take and separate eggs. Place egg whites in tall containers and beat first until fullness is seen. Then let the cane sugar (100 gr.) Trickle in with constant beating. Beat the egg whites very stiff and creamy until it gets a silky surface.
• Transfer the egg yolks to another bowl. Here add the remaining (100 g) cane sugar and stir with a hand mixer until a thick, almost whitish cream has emerged, stir in the schnapps. Sieve the wheat flour and pour over it with the whipped cream. Carefully fold in everything by hand with a spoon, mix.
• Divide the sponge cake and place half of it in another bowl. Stir in cocoa powder. Now grease the (2) baking tins 18s, flour and pour the dark dough into both springform tins. Smooth out with a spatula. Preheat the oven to 180 degrees top / bottom heat.
• Bake for about 30 to 35 minutes. Take out and let cool in the mold. Clean the mold, grease again, flour and fill in the light dough, bake at the same temperature and baking time. Then let it cool down briefly in the form, then turn it out onto cake platters. Let rest for 2 hours before further processing.

filling

• For the filling, wash the strawberries, sort them and remove the green. Then dice the whole thing. Cut the other strawberries into small slices. Place the first base on a cake plate. Spread the homemade "simple velvet - strawberry jam".
• Put the three cups of cream in a tall container and mix together with the vanilla powder, whip until stiff. Then divide it into three parts. Mix the first with the diced strawberry pieces. Mix the second part with the grated chocolate.
• The third part of the whipped cream remains as it is, set aside. Put the cream with the strawberry pieces on top of the "simple velvet strawberry jam". Smooth it out and place the second base (light) on top. Spread the jam again and add the cream with the chocolate.
• Now press the second dark base on top. With the last bowl where the whipped cream is inside, spread completely and chill.

Chocolate chips

• Whole milk chocolate - chop the couverture and melt in a hot water bath. Take a sheet of baking paper and sprinkle the melted couverture on it. Spread lightly with a spatula. Put another sheet of parchment paper on top. Take the rolling pin and roll it out thinly.
• Roll up the sheets of parchment paper together with the thinly rolled out couverture and secure with elastic. Place in the freezer for at least an hour. Then remove the fixation and roll up the baking paper. This breaks the chocolate.
• Place the strawberry slices on top and decorate the large pieces / slivers around the cake. Didn't turn out quite perfect since I did it for the very first time. Chill again. A thick piece of chocolate, which I haven't melted, in the middle. Spread the rest of the coconut chips all around. Chill again.
• * Link: Simple velvet - strawberry jam