Strawberry Cocoa Cake

Ingredients for 1 servings:

• 70 g butter, room temperature
• 40 g powdered sugar
• some vanilla sugar
• ½ tsp lemon zest, untreated, grated
• 4 large eggs
• 40 g sugar
• 80 g flour, smooth
• 20 g pudding powder (vanilla flavor)
• 250 ml milk
• 100 g powdered sugar
• 6 sheets of gelatin
• 250 ml yogurt
• 500 g strawberries
• 250 g quark (cottage cheese)
• 80 g powdered sugar
• some vanilla sugar
• some Cointreau, perhaps
• 3 sheets of gelatin
• 175 ml cream
• 10 g cocoa
• 250 g strawberries
• 175 ml cream

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 20 minutes

delicious, beautiful cake with yogurt – curd cream and fresh strawberries for special occasions

For the cake layers, use a springform pan (or a plate, approximately 26 cm in diameter) to draw circles on 4 sheets of baking paper. Preheat the oven to 200°C. Cream the room-temperature butter with the powdered sugar, vanilla sugar, and lemon zest until fluffy. Separate the eggs (also at room temperature), and stir the egg yolks one at a time into the butter mixture. Beat the egg whites until stiff peaks form, gradually adding the sugar, beating vigorously. Fold the egg whites and flour alternately into the butter mixture. Spread the mixture evenly onto the “circles” (unpainted side of the baking paper) using a pastry scraper. Place one sheet at a time onto the baking sheet and bake on the middle rack at 200°C (top/bottom heat) for about 8 minutes. Let the layers, including the paper, cool on a flat surface. For the strawberry cream, combine 3 tablespoons of milk with the pudding powder and powdered sugar. Bring the remaining milk to a boil and remove from the heat. Stir in the pudding and cook over low heat, stirring constantly, for about 2 minutes. Pour the pudding into a bowl and let it cool for about 10 minutes. Dissolve the now softened, squeezed-out gelatine in the warm pudding. Gradually stir in the yogurt with a whisk. Wash and hull the strawberries, puree half of them, and stir into the cream. Cut the remaining strawberries into pieces and mix in. Chill for about 1 hour. Carefully remove the cake layers from the paper, place the springform pan or a cake ring on a cake plate (line it with paper if necessary), then place the first layer in the pan. Spread with 1/3 of the cream, then continue with the next layer… Finish with the fourth cake layer. For the glaze, mix the quark with the vanilla sugar, powdered sugar, and milk in a mixer until smooth (refining tip: add 2 tablespoons of Cointreau). Dissolve the gelatin again according to the instructions and gradually stir in the curd cream. Whip the cream until stiff and fold in. Stir half of the cream with the cocoa powder until smooth. Now pour half a ladleful of light curd cream (without cocoa powder) into the center of the cake. Then pour the dark cream directly onto the center of the light cream. Continue alternating until all the cream is used up. Be patient if the cream doesn’t “run” right away. This will improve with each ladleful, and a beautiful marbled effect will develop. Cover the cake and refrigerate for at least 4 hours. For a decorative effect, spread the whipped cream over the edge of the cake (ring or springform pan removed) and decorate with sliced ​​strawberries.