Urmelis strawberry cake with chocolate base

Ingredients for 1 servings:

• 100 g flour
• 25 g dark chocolate pudding powder
• 2 tsp baking powder
• 50 g dark chocolate shavings
• 125 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 2 large eggs
• 75 ml egg liqueur
• 3 tbsp spread (strawberry fruit spread)
• 500 g strawberries
• 1 tbsp spread (strawberry fruit spread)
• 250 g cream
• 250 g low-fat curd cheese
• 250 g sour cream
• 175 g powdered sugar
• 1 packet of vanilla sugar
• 2 large egg yolks
• 4 tbsp milk
• 4 tbsp lemon juice
• 15 g gelatin, ground
• 3 tbsp milk, for the gelatin
• e.g. cream and strawberries
• Fat and flour for the mold
• some oil

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 55 minutes

creamy, fruity and quick to make!

Preheat the oven to 180°C (top/bottom heat). Line the bottom of a 26 cm springform pan with baking paper, then grease and flour the pan. In a bowl, combine the flour with the pudding powder, baking powder, and chocolate shavings. Cream the butter with the sugar, vanilla sugar, and salt. Add the eggs one at a time and mix in. Quickly mix in the flour mixture, alternating with the egg liqueur. Pour in the batter and spread evenly. Bake on the middle rack for about 25 minutes, then remove the pan and let cool slightly on a wire rack. Place the base on a cake plate so that the bottom, smoother part is on top. Remove the baking paper. Briefly heat the fruit spread in the microwave, then spread it over the base, leaving the edges free. Chill briefly to set, then place a cake ring around the base and lightly oil it. Meanwhile, to make the strawberry cream, puree 250 g of strawberries with the fruit spread and finely dice 250 g of strawberries. Whip the cream until stiff and chill. Combine the quark and sour cream with the egg yolks, powdered sugar, vanilla sugar, milk, lemon juice, and strawberry puree. Prepare the gelatin according to the instructions, then briefly warm it with the milk in the microwave. First, mix 3 tablespoons of the strawberry mixture with the gelatin, then stir the mixture into the remaining cream. Fold in the cream, then the diced strawberries, and spread the mixture over the base. Chill for at least 3-4 hours. Carefully remove the cake ring and decorate the cake with cream and strawberries as desired.