Strawberry and Chocolate Cream Cake

Separate the eggs and beat the egg whites with a pinch until stiff! Then beat the egg yolks with warm water until frothy, gradually adding the sugar and vanilla sugar. Mix the flour, potato flour and baking powder and sift over the egg mixture. Fold in. Then carefully fold in the egg white! Put the dough in a greased pan (26cm) lined with baking paper (28cm is also possible, it will just be thinner). Bake in the oven for 35 minutes! Take out of the mold and let cool down!

Clean and wash the strawberries and chop them into small cubes. Beat the cream with the whipped cream until stiff. Mix the yoghurt, mascarpone, vanilla sugar, strawberry cubes and lemon juice together. Then stir in gelatin for about 1 minute. Save some filling without strawberries! Then fold in the cream. Let it steep briefly.

In the meantime, cut the soil into three parts. Put a base on a cake plate and place a springform cake tin around it. Then fill with half the filling. Place the next floor on it, press down a little. Spread the other half of the filling on top, put the last base on top and press down again. Spread the rest of the filling without strawberries on it!

In the meantime, melt the block chocolate and let it cool down a little. Cut the strawberries into slices and spread them on the cake. Then stir the oil into the cooled chocolate and spread the chocolate on the cake so that you can still see a few strawberries. Spread a few chocolate sprinkles on top. Cool cake overnight! Serve the next day!