John Myers
Ingredients for 6 servings:
- 50 g spelt flour
- 50 g cornstarch, fine
- 75 g sugar
- 20 g cocoa powder
- 1 tsp, leveled baking powder
- 3 eggs
- 400 ml cream
- 500 g strawberries, fresh
- 70 g sugar
- 2 bags of vanilla sugar
- 1 bag(s) of instant gelatin, 30 g
- some lemon juice
- 500 g strawberries, fresh
- 2 bags of cake glaze, red
- n. B. Water, according to package instructions
- n. B. sugar, according to package instructions
Instructions
Working time approx. 1 hour; Rest time approx. 10 hours; Cooking/baking time approx. 15 minutes; Total time approx. 11 hours 15 minutes
Chocolate base and a heavenly cream
It’s best to bake the base the day before. Mix together the flour, cornstarch, cocoa powder, and baking powder and sift them. Separate the eggs, beat the egg whites until stiff peaks, gradually adding the sugar. Then stir in the egg yolks. Quickly but thoroughly fold in the sifted ingredients. Line a springform pan with baking paper (the base only) and pour in the batter. Bake at 200°C (top/bottom heat) for 13–15 minutes. Remove from the oven and let cool. For the strawberry cream, finely purée 500g strawberries with the sugar and vanilla sugar, season with a little lemon juice. Now sift in the instant gelatine and mix thoroughly with a hand blender. The hand blender ensures that no lumps form. The strawberries should be at room temperature, however, so that the gelatine doesn’t set immediately. Now whip the cream until stiff peaks and fold in the strawberry purée. Place a cake ring around the base, pour the strawberry cream on top, and refrigerate for 3-4 hours. Then slice the remaining 500g of strawberries and arrange them on top of the cake. Prepare the glaze according to the package instructions (don’t forget the sugar) and spread it over the strawberries. Then refrigerate for about an hour.
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