Chocolate Pot Cake with Strawberries

A cake recipe for all foodies:

Beat egg whites and water in a baking bowl with a mixer on the highest setting until very stiff. Beat in the sugar and vanilla sugar. Turn the mixer to the lowest setting, gently fold the egg yolks into the egg white mixture, and finally fold in the mixture of flour, cocoa, cornstarch, and baking powder. Fill the sponge mixture into a cake springform pan (26 cm) greased only on the bottom and bake in a heated oven at 175-200 °C a. 30 min. Cool the cake base and divide into 2 plates.

For the curd cream, mix curd, lemon zest and juice well. Mix Maizena (corn starch) and egg yolk in enough cold milk. Bring the remaining sugar, vanilla sugar, milk and salt to the boil, pour in the mixed Maizena (cornstarch) while stirring and bring to the boil briefly. Fold the soaked and squeezed gelatine into the hot cream. Allow to cool slightly, then fold in stiffly beaten egg whites and finally the curd.

For the strawberry cream, rinse strawberries and remove stems, crush 150g, cut remaining strawberries into pieces. Add soaked, squeezed and dissolved gelatine to the strawberry puree form. Fold in strawberry pieces and 5 tbsp. curd cream. Place the curd and strawberry cream in the refrigerator until semi-solid.

Place the bottom layer in a springform pan. Spread curd and strawberry cream evenly on top and cover with second layer. Chill the cake for 3 hours.

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