Urmelis strawberry cream cake with chocolate eggnog base

Ingredients for 1 servings:

• 210 g flour
• 40 g chocolate pudding powder, semi-sweet
• 4 tsp baking powder
• 1 pinch of salt
• 250 g butter
• 240 g sugar
• 1 packet of vanilla sugar
• 4 large eggs
• 100 ml egg liqueur
• 50 ml cream or milk
• 2 tbsp spread (strawberry fruit spread)
• 260 g strawberries
• 340 g cream
• 400 g sour cream
• 200 g whole milk yogurt
• 125 g powdered sugar
• 2 tbsp lemon juice
• 2 pinches of lemon peel
• 1 tbsp, leveled spread (strawberry fruit spread)
• 2 tbsp eggnog
• 20 g gelatin powder
• 2 tbsp eggnog
• 300 g strawberries
• 50 g powdered sugar
• 5 g gelatin powder
• 2 tbsp juice, e.g. mango juice
• 150 g cream
• Gelatin fix or cream stiffener
• Chocolate bar (chocolate strawberry bar)
• possibly strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 9 hours; Cooking/baking time approx. 35 minutes; Total time approx. 10 hours 35 minutes

fruity with aromatic chocolate base

Preheat the oven to 175°C (top and bottom heat). Line the bottom of a 26 cm springform pan with baking paper and grease and flour the pan. Combine the flour with the pudding powder, baking powder, and salt. Cream the softened butter with the sugar and vanilla sugar until creamy. Add the eggs one at a time and mix in. Quickly mix in the flour mixture, alternating with the egg liqueur and cream. Pour the batter into the pan and smooth the surface. Bake on the middle rack for about 30-35 minutes. Remove the cake from the pan, remove the pan, and let the base cool on a wire rack for about 1 hour. Now cut the base in half horizontally; each half should be about 1.5-2 cm thick. This will leave a thin layer of batter on the top layer, which you can snack on or use to make cake pops or rum balls. Place the bottom layer on a cake plate, enclose it in a tall cake ring, and brush it lightly with oil. Briefly heat the fruit spread in the microwave and spread it over the base. For the strawberry cream, chop the strawberries and puree them. Whip the cream until stiff peaks form and refrigerate until ready to use. Mix the sour cream with the yogurt, powdered sugar, lemon juice, lemon zest, fruit spread, and strawberry puree. Let the gelatine swell according to the instructions, then briefly heat it in the microwave with the 2 tablespoons of egg liqueur. Stir 3-4 tablespoons of the cream into the gelatine, then pour the mixture into the remaining cream and mix with a mixer on medium speed. Gradually fold in the cream. Spread about half of the cream on the bottom layer, this is best done with a small ladle, and smooth it down. Place the second layer on top and press down lightly. Pour the remaining cream on top and smooth it down. Refrigerate the cake for about 4 hours. For the strawberry topping, chop the strawberries and puree them with the sifted powdered sugar. Allow the gelatin to swell according to the instructions, then briefly warm it with the juice in the microwave. Combine 2 tablespoons of puree with the gelatin, then stir the mixture into the remaining puree and pour it over the cake to create a mirror. Let the topping set for at least 4 hours, preferably overnight. Now decorate the cake as desired with whipped cream (I use gelatin fix to set it if the cake is going to be standing for a longer period), grated chocolate bars, and perhaps strawberries.