Black Forest strawberry cream

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 2 tsp baking powder
• 25 g cornstarch
• 25 g cocoa powder
• 400 g strawberries
• 50 g chocolate, milk
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 2 tbsp sugar
• 8 tbsp cherry brandy
• 1 cup of cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 50 g chocolate, milk
• 600 g strawberries

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 8 hours; Total time approx. 9 hours 15 minutes

– very tasty with lots of strawberries and delicious chocolate pieces –

Beat the eggs until frothy. Add the sugar and vanilla sugar and continue beating until the sugar is dissolved. Mix the flour with the baking powder, cornstarch, and cocoa powder and stir in. Pour the batter into a springform pan and bake at 175 degrees Celsius for about 30 minutes. The next day, cut the base in half. Wash, hull, and finely dice 400g of strawberries. Cut the room-temperature chocolate into curls using a vegetable peeler (this works really well). Beat 2 cups of cream with the cream stiffener, sugar, and vanilla sugar until stiff. Stir in 2 tablespoons of kirsch, if desired. Mix half of the cream with the strawberry cubes and the other half with 50g of chocolate curls. Drizzle the bottom layer with 2 tablespoons of kirsch and spread the strawberry-cream mixture on top. Drizzle the next layer with 2 tablespoons of kirsch and spread the chocolate-cream mixture on top. Place the last layer on top and drizzle with 2 tablespoons of kirsch. Whip 1 cup of cream with vanilla sugar and cream stiffener and spread it all over the cake. Use a spatula to arrange the remaining 50g of chocolate curls on the edges. Wash 600g of strawberries, cut off the green ends and halve them (reserve 1 particularly beautiful strawberry with a green leaf for the middle!). Arrange the strawberries in a circle on the cream with the wide side facing outwards. Arrange the next round of strawberries with the pointy side facing outwards. Continue alternating until you reach the middle. For the middle, reserve a strawberry with a green leaf. Cut a slit into the pointy side to give it stability and place it in the middle of the cake. Can be put in the fridge the day before eating to set. If children are eating with you, please leave out the cherry brandy.