Strawberry citrus cake with a crispy base

Ingredients for 1 servings:

• 300 g chocolate, 150 g each milk and dark
• 100 g cornflakes
• 1 m.-sized eggs, separated
• 2 lemon(s), juice and grated zest
• 1 orange(s), the juice
• 60 g cornstarch
• 375 ml milk
• 70 g sugar
• 1 packet of vanilla sugar
• 3 tbsp currant jelly, heaped, alternatively 1 pack red cake glaze
• 500 g strawberries

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Refrigerator cake with chocolate crossies base

For the base, melt the chocolate in a bain-marie, slightly crush the cornflakes, mix both well and pour into a 22cm springform pan lined with baking paper. While the base is cooling, prepare the topping. Whisk the lemon and orange juice with the cornstarch and egg yolk until smooth. Bring the milk, sugar, vanilla sugar and lemon zest to a boil, stir in the cornstarch mixture and bring to a boil again. Beat the egg whites until stiff and fold in. Pour the slightly cooled cream onto the chocolate base and chill. Hull the strawberries, chop the large ones into smaller pieces and arrange them on the cream. Spread with stirred blackcurrant jelly. Alternatively, prepare a packet of red cake glaze according to the package instructions, pour it over the strawberries and allow to cool and set.