Strawberry chocolate cake
So delicious: Our strawberry chocolate cake with fine yogurt cream is guaranteed to be a success with our instructions. The simple recipe with chocolate icing is the perfect drip cake!
INGREDIENTS (For a 24 cm mold)
FOR THE BASE
4 eggs (size M)
1 packet of vanilla sugar
100 g sugar
1 pinch of salt
120 g wheat flour (type 405)
30 g baking cocoa
1 tsp baking powder
FOR THE FILLING
300 g strawberries
250 g natural yogurt (3.5%)
250 g low-fat quark
50 g powdered sugar
1 packet of vanilla sugar
1 tsp lemon juice
4 sheets of white gelatine
150 g cream
FOR THE DECORATION
100 g dark chocolate (at least 70%)
30 g butter
100 g strawberries
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 24 cm) with baking paper.
Step 2
Beat the eggs with sugar and a pinch of salt for about 7 minutes on the highest setting until thick and creamy. Mix the flour, cocoa and baking powder and sift into the egg mixture. Fold in carefully. Pour the dough into the pan and bake in the preheated oven for about 25 minutes. Don’t forget to do the toothpick test. After baking, remove from the pan immediately and turn out onto a cake rack.
Step 3
Let cool completely. Cut the chocolate sponge cake in half horizontally. Place the bottom layer on a cake plate and enclose it with a cake ring. For the filling, wash and clean the strawberries, pat them dry and cut them into small cubes. Mix the yogurt, quark, powdered sugar, vanilla sugar and lemon juice into a smooth mixture.
Step 4
Soak the gelatine in cold water, pour it into a small saucepan while it is dripping wet and melt it over a low heat. Do not boil. Add 2-3 tablespoons of cream to the gelatine and stir to cool the gelatine down. Add the gelatine mixture to the remaining cream and stir until smooth. Whip the cream until stiff and fold into the cream. Fold in the strawberry cubes.
