Chocolate Guglhupf with Filling

Dough:

1. Melt the couverture over a water bath over a mild heat, remove from the stove and allow to cool slightly. Whip the butter, sugar, vanilla sugar and salt until creamy. Gradually stir in the eggs. Mix the flour, cocoa and baking powder and stir alternately with the milk into the butter mixture. Finally add the couverture and stir everything vigorously.
2. Preheat the oven to 160 ° circulating air. Grease a ring cake tin (approx. 21 cm in diameter and approx. 9 cm deep) well. It doesn’t matter whether silicone or sheet metal. It is only important that the ring is not too narrow so that the cake can be hollowed out later. Pour in the dough and slide the mold into the oven on the middle shelf. The baking time is 55 – 65 minutes. After 55 minutes, make a wooden stick test. If the dough still sticks when you pull it out, increase the baking time. (It depends somewhat on the material of the form).
3. After baking, let the cake, including the pan, cool down on a rack. Then remove the cake from the mold for a moment, put it back in and cut off the top with a sharp knife up to the edge of the mold. Just nibble on the solid dome. Now peel a groove 5 cm wide and 8 cm deep out of the cake. This works best with a trowel-like cookie cutter. The groove should be curved inside the cake. Put the resulting, soft cake remnants in a bowl and keep.

Filling:

1. Mix the gelatine in a saucepan with 6 tablespoons of cold water and let it swell. Wash and clean the 250 g strawberries, cut in half if necessary and place in a taller container together with powdered sugar and lemon juice and puree them finely with a hand blender.
2. Dissolve the swollen gelatine on the stove over a mild heat while stirring (do not let it boil!). When it has completely dissolved, stir in the strawberry puree in a fine stream and in several steps.
3. Whip cream cheese in a bowl until creamy and gradually stir in the strawberry puree. Whip the cream until stiff and stir 1/4 of it vigorously into the strawberry mixture and then carefully fold in the remaining cream in 3 portions one after the other. Let the mixture rest briefly.

Completion:

1. Wash the decorative strawberries and remove the green. Now fill the hollowed-out channel of the cake halfway with the strawberry mixture and place strawberries close together – with the point downwards. Then fill the channel up to the top and place the cake pan in the refrigerator for about 2 hours. Put the rest of the filling and strawberries in bowls and save for decoration.
2. In the meantime, mix the breadcrumbs and liqueur together and make a “dough-like” dough that is easy to roll out and form with your hands. Roll out half of this on baking paper around the diameter of the form. When the strawberry mixture in the cake has already set slightly, use the paper to tip the rolled-out plate onto the cake surface with a swing and peel off the paper. Then press lightly with the flat of your hands, place a large plate on it and turn the shape and plate over – also with a swing. Now carefully lift off the cake pan. If openings have emerged on the lower edge after falling and lifting the mold, simply close them with the rest of the mass and press the edge smooth with a dough scraper. So the cake has a neat finish at the bottom. Now the cake – covered with foil – should be in the refrigerator for at least 2 – 3 hours. Overnight is ideal.
3. For the decoration, put the strawberry cream in a piping bag with a star nozzle and use it to decorate the cake as you wish. Use the remaining strawberries for this as well.
4. Since you don’t need the completely prepared mass to seal the cake, you can still make wonderful cake pops or small rum balls from it. So do not dispose of it!