Strawberry chocolate cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 275 g sugar
• 75 g hazelnuts, ground
• 75 g flour
• 1 tsp cocoa
• 1 tsp baking powder
• 4 sheets of gelatin
• 500 g strawberries
• 500 g low-fat curd cheese
• ½ lemon(s), juice
• 400 g whipped cream
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 30 minutes

Delicious cake with a fine hazelnut note, makes about 12 pieces

Separate the eggs. Beat the egg whites until stiff and then chill. Beat the egg yolks with 150g of sugar until light and creamy. Mix the nuts, cocoa, flour and baking powder and stir into the egg yolk mixture. Fold in the beaten egg whites. Spread the mixture into a greased springform pan (Ø 26cm) and bake in a preheated oven at 175°C (150°C fan oven) for approx. 30 minutes. Loosen the sponge cake from the edge and allow to cool. Soak the gelatine. Wash the berries, pat dry and hull. Dice half the strawberries and quarter the rest. Mix the quark with lemon juice and 125g of sugar. Squeeze out the gelatine and dissolve it. Stir 3 tablespoons of cream into the gelatine, then stir this into the remaining cream. Fold in the diced strawberries. Whip 200g of cream until stiff and also fold in. Divide the sponge cake horizontally and place a cake ring around the first layer. Spread the cream on top and then place the second layer on top. Chill the cake for at least 4 hours. Whip 200g of cream until stiff. Remove the cake ring, spread the cream on the cake, and decorate with strawberry quarters. Dust with powdered sugar. 330 kcal per serving.