Chocolate strawberry heart with quark yogurt cream

Ingredients for 1 servings:

• 60 g wheat flour type 550
• 40 g starch flour
• 3 eggs, size L
• 125 g sugar
• 1 tsp cream of tartar baking powder
• 50 g baking cocoa
• 60 ml oil
• 100 ml mineral water
• 250 g strawberries
• 130 g quark
• 180 g natural yogurt, 3.8% fat
• 55 g sugar
• 1 pinch of salt
• 6 sheets of gelatin or 1 pack of agartine
• 200 ml cream
• possibly cream stiffener or San Apart
• n. B. Cream (chocolate cream cheese topping*)
• Fat and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 3 hours 20 minutes; Total time approx. 8 hours 20 minutes

fruity fresh and chocolatey good

Preheat the oven to 190°C (top and bottom heat). Grease and flour a heart-shaped baking pan (or a 24cm springform pan). Mix the dry ingredients in a bowl. Beat the eggs and sugar until very foamy, then carefully add the oil and water. Sift in the dry ingredients and lightly fold in with a whisk. If the batter is too stiff, add 1 tablespoon of mineral water. Pour the batter into the heart-shaped baking pan and bake for about 20 minutes. Let the cake cool. Carefully trim off the top layer so the heart is perfectly straight. You’ll need the trimmed part later for crumbs. Then cut the heart in half. I spread a little of the white chocolate cream cheese topping from the Guinness cake on the bottom layer and then put the top layer back on top. For the quark yogurt cream, I first boiled agartine with 180ml water for 2 minutes and then let it cool. In the meantime, prepare the strawberries. Halve 6 or 7 strawberries, as even as possible. These will then form the wreath. Cut the remaining strawberries into small pieces. Whip the cream until stiff (if necessary, add 3 teaspoons of Sanapart or cream stabilizer) and then refrigerate. Now mix the yogurt with the quark and sugar and add a little vanilla or lemon zest for flavor. Mix a few tablespoons of the quark mixture with the cooled argatine. Then add this mixture to the quark-yogurt mixture. Place the cream in the refrigerator to firm up a bit. Stir the cream once every 2 minutes. I needed 4 times for 2 minutes each time. Then fold in the cold cream. Now spread a thin layer of cream over the heart. Arrange the halved strawberries in a wreath and then arrange the sliced ​​strawberries in this wreath. Then spread the remaining cream on top. Crumble the top part that was cut off at the beginning and arrange it on top of the cream as decoration. Let the heart set in the refrigerator for about 4 hours (or overnight). I used the leftover strawberry pieces, chocolate crumbs, and yogurt cream to create a layered dessert for two people. *http://www.chefkoch.de/rezepte/3101511462989879/Guinnesskuchen-mit-Schoko-Frischkaese-Topping.html