Sunken Strawberry Cake

Preparation:

1. Line a 19 x 19 square shape with baking paper. (I brought a larger, rectangular one to these dimensions with the help of aluminum foil) With a round shape, it would correspond to a 20-cake shape. Preheat the oven to 180 ° O / bottom heat. Wash the strawberries for batter and topping and remove the greens. Leave 9 large ones completely, put the others in a taller, narrow container and have them ready.

Dough:

1. In a larger bowl, whisk the sugar and eggs a little with the hand whisk. Then stir in the oil and then the yoghurt. Mix the flour and baking powder, sieve 1 x and stir alternately with the milk into the yoghurt mixture with a whisk. This until everything has joined together well and a viscous dough has emerged. Pour this into the mold and press the whole strawberries deep with the point upwards at an even distance. Cut the chocolate strips into individual pieces, halve them once more and press them into the gaps between the strawberries.
2. Then slide the mold into the oven on the 2nd rail from below. The baking time is 35 minutes. Then do the wooden stick test. No more dough should stick to it when it is pulled out. Otherwise, extend the baking time by a few minutes. When the cake is through, switch off the oven after opening it for the sample, leave the cake in it for another 5 minutes with the door closed and then take it out.

Molding:

1. Meanwhile, finely puree the 70 g strawberries in the container with a hand blender. Sift the powdered sugar into a bowl and stir in about 4 tablespoons of strawberry puree. But not all at once, so that you can better control the consistency of the casting. It should be very viscous and taste like strawberries. Then pour it thickly over the still lukewarm cake in the mold, cool it down and let the topping set.
2. Remove from the mold later, remove the paper and cut it into approx. 12 small portions. ….. goes well with an eggnog cream ……………