John Myers
Ingredients for 1 servings:
- 80 g butter
- 80 g sugar
- 2 egg yolks
- 80 g chocolate, melted
- 60 g flour
- 1 tsp baking powder
- 100 g hazelnuts, grated
- 2 egg whites
- 250 g quark (cottage cheese)
- 150 ml syrup, elderflower
- 4 sheets of gelatin
- 250 ml whipped cream
- 400 g strawberries
- 1 pack of cake glaze, red
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes
nice and fruity
For the pastry, cream the butter and sugar until light and fluffy. Gradually beat in the egg yolks. Also beat in the melted chocolate. Mix together the flour, baking powder and hazelnuts, beat the egg whites until stiff and then carefully fold everything in. Pour the batter into a greased springform pan (26 cm diameter), level the surface and bake at 180 degrees Celsius for about 25-30 minutes. Let it cool. For the cream, soak the gelatine in cold water. Mix together the curd cheese and elderflower syrup. Dissolve the gelatine according to the package instructions and stir in. As soon as the cream begins to set, whip the cream until stiff and carefully fold in. Place a cake ring around the cooled cake base. Pour the cream on top and smooth it down. Chill the cake for about 4 hours. Then halve the strawberries and spread it evenly on top of the cream. Prepare the cake glaze according to the package instructions and spread it over the strawberries.
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