Summary

Ingredients

For the dough:

• 100 g butter
• 75 grams sugar
• 1 egg (s)
• 250 g flour
• 50 g cocoa powder

For the topping: 1

• 100 g strawberries
• 100 ml port wine or red fruit juice
• 25 g cornstarch

For the topping: 2

• 150 g butter
• 100 g suar
• 3 egg (s), separated
• 2 packs vanilla sugar
• 500 g yourt, vanilla flavor
• 1 packet custard powder, vanilla flavor
• 25 g cornstarch
• 100 g strawberries

For the topping: 3

• 100 g strawberries

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Instructions

1. For the dough, beat the butter and sugar until frothy, stir in the egg. Gradually add the flour and cocoa powder until you have a firm dough.
2. Squeeze out the greased springform pan with 2/3 of the dough and pull up an approx. 3 cm high edge.
3. For topping 1, puree the strawberries with port wine and bring to the boil with the sugar. Stir the starch with approx. 25 ml of water and cook the strawberry puree until thick, pour the mixture on the bottom.
4. For the topping 2, beat the butter with sugar and vanilla sugar until frothy and stir in the egg yolks individually. Then stir in vanilla yogurt, custard powder and starch.
5. Beat the egg white until stiff and fold in carefully together with the possibly crushed strawberries. Put on the puree mass.
6. Cover with the strawberries and pluck the remaining dough over it.
7. Now at 180 ° C for about 1 hour in the oven.
8. This recipe was also created by the Zupfkuch team under the Zupfkuchen experiment series.