Strawberry stracciatella cake
This strawberry stracciatella cake with delicious chocolate rolls is very easy to bake and is guaranteed to always be a hit.
INGREDIENTS (For a 26 cm springform pan)
FOR THE SPONGE CAKE
5 eggs
180 g sugar
1 pinch of salt
160 g flour
2 tbsp baking cocoa
1 tsp baking powder
FOR THE FILLING
600 g strawberries
50 g sugar
1 pack of vanilla sugar
6 sheets of gelatine
500 g cream
100 g dark chocolate shavings
Chocolate decorations (e.g. zebra rolls)
PREPARATION
Step 1
Preheat the oven to 180 degrees (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
Step 2
Beat the eggs with sugar and salt for 5 minutes on the highest setting until frothy. Mix the flour with cocoa and baking powder and stir in. Pour the dough into the pan and smooth it out using a cake lifter. Bake for approx. 35 minutes. After baking, take the sponge cake directly out of the springform pan (first cut between the cake and the edge of the springform pan with a knife) and turn it out directly onto a piece of baking paper. Allow it to cool completely with the baking paper baked in.
Step 3
For the filling, wash and clean the strawberries. Put a handful of strawberries aside for decoration, puree the remaining strawberries together with the sugar and vanilla sugar. Strain through a sieve. Soak the gelatine in cold water according to the instructions on the packet. Squeeze out the gelatine and heat it in a saucepan together with 5-6 tablespoons of the strawberry puree and dissolve it. Add the gelatine-strawberry mixture to the remaining strawberry puree and stir briefly.
