Strawberry Cream Curd Cake with Chocolate Base

Preheat the oven to 175 ° C.

Roughly chop the chocolate. Heat the milk and melt the chocolate in the milk, allow to cool.

Mix the butter, 125 g sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder and stir in alternately with the chocolate milk. Pour the dough into a greased springform pan (26 cm Ø) and smooth it out. Bake in a preheated oven (electric stove: 175 ° C) for about 30 minutes. take out and let cool down.

Soak gelatine in cold water.

Loosen the base of the springform pan

Brush the bottom with jam. Put aside.

Clean the ring from the baking pan and the bottom pan.

Now cut the baking paper to size and pinch it in the springform pan so that the base is completely smooth.

Halve the strawberries and distribute evenly with the cut side on the baking paper base and trap the edge of the edge of the baking pan with the cut side facing outwards. Puree approx. 100 g strawberries.

Put the quark in a bowl, provided that the quark and whipped cream are ice-cold.

Add 3 tablespoons of sugar, vanilla sugar, grated lemon zest, lemon juice and the strawberry puree and stir until smooth.

Whip the cream until it is completely stiff.

Dissolve the gelatine and quickly stir in 2 tablespoons of whipped cream and stir everything with the whipped cream into the quark mixture.

Now fill the whole thing into the laid out baking pan, smooth it out and place the coated chocolate base on the mass and press it down evenly.

Place the cake in the refrigerator and let it set overnight.

The next day, take the cake out of the refrigerator, turn it out onto a cake plate, loosen the edge of the baking pan, carefully remove the base plate and edge.

Now cook a clear cake glaze and dip 12 whole strawberries with the green ones in the cake glaze, put them on a plate and put them in the refrigerator.

The cake surface is now coated very quickly with the cake icing, as is the side.

Beat another 200 ml of cream with 2 tablespoons of powdered sugar.

1 Soak the gelatine sheet again, dissolve it and stir in a tablespoon of cream. Now stir the whole thing into the cream.

Now fill the finished cream into a piping bag and dress 12 rosettes on the cake.

Finally, place the glazed strawberries on the rosettes.