Chocolate eggnog cake with strawberries

Ingredients for 1 servings:

• 60 g butter
• 30 g powdered sugar
• 1 packet of vanilla sugar
• 1 medium egg yolk
• 90 g flour
• 200 g sugar
• 5 m.-sized eggs
• 1 medium egg white from the shortcrust pastry
• 150 g flour
• 50 g cornstarch
• 50 g cocoa powder
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 100 ml egg liqueur
• 500 g low-fat curd cheese
• 200 ml cream
• 200 g sour cream
• 7 tsp San-apart
• 250 g strawberries
• 1 pack of cake glaze, red
• 250 ml cherry juice
• 200 g sour cream
• Strawberry jam, without pieces
• 200 ml cream
• 250 g low-fat curd cheese
• 1 pack of cream stiffener
• Sugar pearls, pink

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

for a 26cm springform pan

For the shortcrust pastry base, knead together the butter, powdered sugar, flour, egg yolks, and vanilla sugar and line a 26cm springform pan with the dough. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 10-15 minutes on the middle rack. Then let the base cool completely. For the chocolate sponge cake, beat the sugar and vanilla sugar with the eggs and the remaining egg whites from the shortcrust pastry for at least 10 minutes until fluffy. It’s important to invest your time here; the mixture should be well-stiff. Mix the flour, cornstarch, cocoa, and baking powder, sift it onto the foam mixture, and carefully fold it in. Line a 26cm springform pan with baking paper and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 30-40 minutes on the middle rack. Then let the pan cool completely. For the advocaat cream, whip the cream with 2 teaspoons of San-apart until stiff. Mix together the sour cream, quark, and advocaat (adjust the amount to taste), and depending on the desired consistency, with 5-8 teaspoons of San-apart, until smooth. Carefully fold in the cream. Place the shortcrust pastry base in a cake ring and spread with the strawberry jam. Cut the sponge cake into 3 layers. Place the first layer on the shortcrust pastry base. Spread half of the advocaat cream on top and cover with the second cake layer. Spread the rest of the cream on top and finish with the third cake layer. Then chill the cake and prepare the next step. For the topping, wash the strawberries and cut them vertically into thin slices. Mix the sour cream and spread it on the last cake layer. Bring the cake glaze and cherry juice to a boil. Place the strawberries in the sour cream and seal with the glaze. It is best to chill the cake overnight. For the decoration, whip the cream with cream stabilizer until stiff. Mix the quark and carefully fold in the cream. Remove the cake from the cake ring and spread the quark cream all over it. Decorate the top edge with polka dots. If you like, you can decorate the cake further (I chose sugar pearls) or leave it out entirely. Tip: You can also lightly drizzle the individual layers with egg liqueur. This will make the cake even moister.