John Myers
Contents
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Ingredients
For the dough:
- 375 g Butter (room temperature)
- 150 g Finest baking sugar
- 1 pinch Salt
- 8 piece Eggs (M)
- 420 g Wheat flour type 550
- 4 tsp Baking powder
- 3 tbsp Cocoa powder (unsweetened)
- 6 tbsp Milk
For the cream:
- 750 ml Milk from the Bergisches Land
- 75 g Finest baking sugar
- 2 packet Custard powder
- 400 g Strawberries
- 200 g Organic whipped cream
- 1 P Gelatine fix
For the glaze:
- 300 g Dark chocolate
- 3 tbsp Flavorless oil
Instructions
For the dough:
- Preheat the oven to 180 degrees (convection: 160 degrees). Grease the oven's drip pan and dust with flour. Mix the butter with sugar and salt until frothy. Stir in the eggs one at a time. Mix in the flour and baking powder in portions.
- Smooth out about half of the dough on the prepared baking sheet. Mix the remaining dough with cocoa powder and milk and spread on the light dough. Marble the dough with a fork and bake in the preheated oven for about 25 minutes. Remove the marble cake and let it cool down.
For the cream:
- Bring the milk to the boil and cook a pudding with sugar and pudding powder according to the instructions on the package. Place in a bowl, cover directly with foil and refrigerate.
- Wash, clean and pat the strawberries dry. Set some aside for garnish. Cut the remaining strawberries into cubes. Beat the cream with "Gelatine fix" until stiff. Briefly stir the completely cooled pudding until smooth, fold in the cream and strawberry cubes. Spread the cream on the cake and chill for about 60 minutes.
For the glaze:
- Roughly chop the chocolate and melt it in a bowl over a warm water bath, let it cool down a little and stir in the oil. Put the chocolate on the cooled cream and spread it on .. Draw waves in the chocolate with a fork or a baking comb. Put the cake in the cold again for at least 30 minutes.
- Before serving, dust the cake with a little cocoa powder and garnish with the remaining strawberries. Cut into pieces and serve.
