Summary

Ingredients

• 65 g dark chocolate
• 65 ml milk
• 100 g butter
• 20 g vanilla suar
• 1 pinch (s) salt
• 2 egg (s)
• 150 grams flour
• 1 teaspoon Baking powder
• 1 tablespoon milk
• 50 g strawberry jam
• 750 g strawberries
• 2 packs cream stabilizer
• 300 g quark 20%
• 300 g whipped cream
• 4 packs vanilla sugar

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Instructions

1. Crush the chocolate. Heat the milk in a small saucepan, but do not boil it. Pour in the chocolate. Take the pot off the stove and let it stand briefly, then stir the mixture with a whisk and let it cool down.
2. Mix the butter, sugar and eggs with the mixer until creamy. First add the chocolate milk, then the flour with the baking powder. Finally stir in 1 tablespoon of milk.
3. Pour the dough into a size 22 springform pan and smooth it out. Bake at 175 degrees for 25 minutes.
4. Mix the quark with vanilla sugar and 2 packs of cream stiffener. Beat the cream with the cream stabilizer and the 2 packs of vanilla sugar until stiff and fold into the quark mixture.
5. Briefly heat the jam until it is spreadable and spread it on the cooled base.
6. Put the cake ring around the base.
7. Wash, clean and halve the strawberries. Place strawberries of the same size as possible on the cake ring with the cut edge facing outwards. Chop the remaining strawberries and spread them on the cake base. (Leave a few strawberries to decorate). Then pour the cream over the strawberries and spread to the edge of the cake.
8. Chill the strawberry cake. Just before serving, carefully remove the cake ring and decorate the cake with the remaining strawberries.