Strawberry stracciatella cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 1 pinch of salt
• 135 g sugar
• 100 g flour
• 40 g cornstarch
• 20 g cocoa
• 1 tsp, heaped baking powder
• 500 g strawberries
• 7 sheets of gelatin
• 2 packets of vanilla sugar
• 45 g sugar
• 250 g cream
• 300 g yogurt, 3.5% fat
• 50 g dark chocolate, grated
• 450 g cream
• 2 tsp instant gelatin
• 2 tsp powdered sugar
• e.g. strawberries
• e.g. chocolate rolls
• e.g. mint (strawberry mint)
• n. B. chocolate flakes

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 22 minutes; Total time approx. 5 hours 52 minutes

for a 26cm springform pan

Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Then gradually add the sugar. Also stir in the egg yolks, one at a time. Mix the flour with the starch, cocoa, and baking powder, sift over the mixture, and fold in. Pour everything into a greased 26cm springform pan and bake for about 22 minutes. Do the skewer test. Then let it cool. Remove the cake ring and cut the base crosswise once. Then place the cleaned cake ring around the bottom layer. Soak the gelatine. Hull and wash the strawberries, and dry them on kitchen paper. Place 300g of strawberries in a tall blender and puree. Cut 200g of strawberries into small pieces and set aside. Mix the pureed strawberries with the yogurt, vanilla sugar, and sugar. Heat the gelatine according to the package instructions and mix with 2 tablespoons of the cream. Then add it to the mixture and mix well. Then let it cool in the fridge until the mixture starts to set, stirring frequently. Whip the cream until stiff peaks and fold in the chopped strawberries and grated chocolate. Pour the mixture onto the bottom cake layer, smooth it out, and place the second cake layer on top. Whip 250g of cream with 1 teaspoon of instant gelatine and 1 teaspoon of icing sugar until stiff peaks, pour onto the top cake layer, and smooth it out. Then chill for at least 4 hours, ideally overnight. Remove the cake ring. Whip the remaining 200g of cream with 1 teaspoon of instant gelatine and 1 teaspoon of icing sugar until stiff peaks. Brush the mixture over the edge of the cake and pipe tufts of cream onto the cake. Garnish with chocolate flakes, chocolate curls, strawberries, and strawberry mint. Chill until ready to serve.