Strawberry Chocolate Cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp sugar
• 3 tbsp flour
• 3 tbsp water, hot
• 1 tbsp vanilla sugar
• ½ tsp baking powder
• 6 eggs
• 6 tbsp sugar
• 6 tbsp flour
• 4 tbsp water, hot
• 1 tbsp cocoa powder
• 1 tbsp vanilla sugar
• 2 tbsp Amaretto
• 1 tsp baking powder
• 600 ml cream
• 250 ml sauce (chocolate sauce)
• 3 points cream stiffener
• 300 ml cream
• 150 ml sauce (strawberry sauce)
• 2 points cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

quick and easy

Light sponge cake: Beat eggs with sugar and vanilla sugar until frothy. Continue beating the egg with hot water. Add the flour and baking powder to the egg. Bake in a greased and floured baking pan at 170°C for 30 minutes. Let cool. Chocolate sponge cake: Beat eggs with sugar and vanilla sugar until frothy. Continue beating the egg with hot water. Mix the flour with baking powder and cocoa and add to the egg. Add the Amaretto and mix well. Bake in a greased and floured baking pan at 170°C for 30 minutes. Let cool and cut in half horizontally. Strawberry cream preparation: Beat the cream with cream stiffener until stiff and mix with the strawberry sauce. Chocolate cream preparation: Beat the cream with cream stiffener and mix with the chocolate sauce. Start with a dark base and layer half of the chocolate cream on top. Place the light base on top and layer the strawberry cream. Place the second dark layer on top and spread with the remaining chocolate cream. Refrigerate for 3 hours.