Strawberry cake as a drip cake

Ingredients for 1 servings:

• 2 eggs
• ½ vanilla sugar
• 60 g sugar
• 2 tbsp water, hot
• 35 g flour
• 1 tsp baking powder
• 25 g cornstarch
• 5 sheets of gelatin
• 150 ml buttermilk
• 75 g sugar
• 10 strawberries
• 2 ½ cups cream
• 2 ½ tsp cream stiffener
• 1 bar of dark chocolate
• 25 g palm fat
• 8 strawberries

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 10 minutes

The ingredients are for a baking tin with a diameter of 20 cm. For the sponge cake, beat the eggs with the two tablespoons of hot water using a mixer, gradually adding the vanilla sugar and sugar. Beat until the mixture has noticeably increased in volume and has a certain consistency, this takes about 8 – 10 minutes. When the mixer sticks are removed from the mixture, they should be able to pull the dough along with them a little. Then fold the mixture of flour, cornstarch and baking powder into the mixture. Line the bottom of a springform pan with a diameter of 20 cm. Do not grease the edges and pour in the batter. Bake at 175 – 180 °C (160 °C fan-assisted oven) for about 20 – 25 minutes. Place the finished base on a wire rack to cool and remove the baking paper. Once the base has cooled, split it in half. Tip: If the baking paper sticks to the cake base, moisten it so that it can be easily removed. For the cake filling, soak the gelatin in cold water. Purée the 10 strawberries with a hand blender. Mix the purée with the buttermilk and sugar, ensuring the sugar dissolves. Squeeze out the gelatin and gently heat it in a saucepan until dissolved. Add some of the strawberry-buttermilk mixture to the dissolved gelatin, then whisk in the rest of the mixture. Refrigerate the mixture. Whip the cream with the cream stiffener until stiff. Once the cream has “set” in the refrigerator, fold in the cream. Place a cake ring around the first half of the cake layer and spread half of the cream on the cake layer. Then place the second cake layer on top and spread the remaining cream on top. Refrigerate the cake and let it chill thoroughly – at least 4 hours. Once the cake is well chilled, it can be covered with the chocolate. To do this, melt 25g of palm fat in a saucepan. Do not allow it to get too hot. Add the dark chocolate, cut into pieces, to the melted palm oil and let it melt. For coating, the chocolate should be liquid and only slightly warm at most. Then either spread tablespoonfuls all the way around the top edge of the cake so that the chocolate runs slightly over the edge of the cake and forms drips as it solidifies, or you can pour the chocolate onto the cake and spread it over the edge to create drips. In any case, only spread the chocolate very thinly on the cake, otherwise you will have problems cutting it later. To decorate, arrange 8 strawberries on the cake. Refrigerate until ready to serve.