Strawberry cake 'Black Forest Girl'

Ingredients for 1 servings:

• 4 m.-sized eggs
• 150 g sugar
• 2 packets of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 3 tsp cocoa powder
• ½ tsp baking powder
• 750 g strawberries
• 4 tbsp cherry brandy
• 600 g whipped cream
• 100 g chocolate shavings, whole milk
• 1 pack of cake glaze (strawberry flavor)
• n. B. water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

easy to prepare, tastes delicious – creamy

Preheat the oven to 180°C. Separate the eggs. Beat the egg whites with a pinch of salt and 3 tablespoons of water until stiff peaks form, gradually adding the sugar and 1 packet of vanilla sugar. Gradually add the egg yolks and mix in. Mix the flour with the cornstarch, cocoa powder, and baking powder, then fold into the egg custard. Spread the mixture evenly in a springform pan lined with baking paper and bake in the oven at 180°C for 20 minutes. After baking, turn the cake out onto a wire rack and let cool. Meanwhile, wash the strawberries, pat dry, and hull them. Halve half of the berries. Halve the sponge cake horizontally and drizzle with kirsch. Place the bottom layer on a plate and enclose it in a cake ring. Arrange the strawberry halves on the bottom layer. Beat the cream with the remaining vanilla sugar until stiff peaks form. Mix 250g of this with 50g of chocolate shavings. Spread the chocolate cream over the strawberry base. Place the second layer on top and refrigerate the cake for at least 1 hour. Fill a piping bag with 6 tablespoons of the remaining cream with a medium-sized nozzle. Remove the cake ring and spread the remaining cream around the edge of the cake. If desired, create waves with a cake comb and sprinkle with the remaining strawberries. Halve or quarter the remaining strawberries. Pipe the cream in a lattice pattern onto the cake using the piping bag. Place the strawberries in the resulting spaces. Prepare the icing with water according to the package instructions and pour it over the strawberries. Refrigerate the cake until ready to serve.