Ingredients :
4 eggs
100 g whole cane sugar
½ teaspoon vanilla powder
80 g whole wheat spelt flour
2 tablespoons cocoa powder
30 g cornstarch (2 tablespoons)
500 g whipping cream
1 cream booster packet
300 g strawberries
300 g dark chocolate
preparation :
Separate the eggs and stir the yolks with half of the cane sugar and vanilla powder until creamy.
Beat the egg whites until stiff and pour in the remaining sugar. Use a mixing spoon to fold the egg whites into the egg yolk mixture. Mix the flour with the cocoa and cornstarch, sift over the egg mixture and stir.
Pour the batter into the springform pan lined with baking paper, smooth and bake in a preheated oven at 200 ° C (fan oven: 180 ° C; gas: setting 3) for approx. 30 minutes (do a stick test!). Remove the finished apartment from the oven, let it cool slightly, carefully remove it from the edge of the springform pan with a thin knife, place it on a kitchen rack and let it cool. Then divide twice horizontally into 3 racks.
Whip 300 ml of cream with the stiff cream until stiff. Wash, clean and cut the strawberries in half. Crush the chocolate and melt in a hot water bath.
First brush the bottom bottom with a little chocolate, spread about 1/3 of the whipped cream on top, put half of the strawberries, then place the second bottom, cover with chocolate again and spread 1/3 of the whipped cream and sprinkle the remaining strawberries on top. Place on the top tier and press down gently. Mix the remaining chocolate with the remaining 100 ml of the cream (if necessary, reheat it again and let it cool again) and pour the remaining whipped cream under the cooled chocolate cream. Brush the entire cake with the chocolate mixture and top with whole strawberries.
Chill for at least 1 hour before slicing.
