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🍰 Chocolate Strawberry Cream Cake

390 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 150 g Sugar
• 1 Pinch Salt
• 75 g Flour
• 2 tbsp Cocoa Powder
• 70 g Cornstarch
• 2 tsp Baking Powder
• 40 ml Coffee
• 40 ml Cognac
• 3 Leaves Gelatin
• 70 ml Orange Juice
• 200 g Whipping Cream
• 0.5 Lemon (Juice and Zest, unwaxed)
• 300 g Mascarpone
• 200 g Low-fat Quark
• 4 tbsp Sugar
• 500 g Strawberries
• 500 g Whipping Cream
• 2 Packets Vanilla Sugar
• 1 Packet Whipping Stabilizer
• 100 g White Couverture
• Mint

Instructions

1. 1. Separate the eggs. Place the yolks and whites in separate bowls.
2. 2. Beat the egg yolks with sugar and salt until creamy.
3. 3. Beat the egg whites until stiff peaks form.
4. 4. Mix flour, cocoa powder, starch, and baking powder in a separate bowl.
5. 5. Gently fold the stiff egg whites into the yolk mixture.
6. 6. Sift the flour mixture over the batter and gently fold it in.
7. 7. Pour the batter into a greased springform pan.
8. 8. Preheat the oven to 180 °C (160 °C for fan-assisted or Gas Mark 2–3).
9. 9. Bake the sponge cake for about 25 minutes.
10. 10. Remove the cake from the oven and let it cool for a short while.
11. 11. Release the sponge from the pan and let it cool completely.
12. 12. Soak the gelatin in cold water.
13. 13. Warm the orange juice slightly.
14. 14. Squeeze out the gelatin and dissolve it in the warm orange juice.
15. 15. Whip the cream until stiff.
16. 16. Mix Mascarpone and quark until smooth.
17. 17. Stir in sugar, lemon zest, and lemon juice into the quark mixture.
18. 18. Gradually fold the whipped cream into the quark mixture.
19. 19. Take 2–3 tablespoons of the Mascarpone cream and stir it into the orange juice-gelatin mixture.
20. 20. Stir the orange juice mixture back into the remaining Mascarpone cream mixture.
21. 21. Wash the strawberries and remove the green tops.
22. 22. Set aside at least 10 nice strawberries for decoration.
23. 23. Slice or chop the remaining strawberries.
24. 24. Fold the chopped strawberries into the cream.
25. 25. Slice the cooled sponge cake horizontally into two even layers.
26. 26. Place the bottom sponge layer on a cake plate.
27. 27. Place a cake ring around the cake base.
28. 28. Drizzle the base with half of the coffee and cognac mixture.
29. 29. Fill the Mascarpone cream into the cake ring and smooth it out.
30. 30. Prick the top sponge layer several times with a fork.
31. 31. Place the top layer onto the cream.
32. 32. Drizzle the top layer with the remaining coffee and brandy.
33. 33. Cover the cake and refrigerate for 3–4 hours.
34. 34. Whip cream with vanilla sugar and cream stabilizer until stiff.
35. 35. Carefully remove the cake ring.
36. 36. Coat the entire cake with the whipped cream.
37. 37. Shave curls from the chocolate coating using a vegetable peeler.
38. 38. Decorate the cake with the remaining strawberries, mint leaves, and chocolate shavings.

Nutrition per serving

• kcal: 390
• Protein: 7 g · Fett/Fat: 25 g · Carbs: 32 g