Father’s Day Cake with Chocolate Cream and Strawberry Cream

First prepare the base. Line a 26 springform pan with baking paper and preheat the oven to 190 °C.

Beat the eggs with the sugar, vanilla sugar and salt for about 10 minutes until foamy. Mix flour with cornstarch and cocoa powder (sift) and gently stir into the egg mixture with the oil.

Pour the mixture into the prepared springform pan, smooth it out and bake for about 25 minutes (test with a stick!). At the end of the baking time, remove from the pan and let cool.

In the meantime, for the chocolate cream, break the chocolate into pieces and melt over a water bath. Mix Qimiq with sugar until smooth and then stir in the melted chocolate – chill.

Whip the cream and stir into the cooled chocolate cream, chill.

For the strawberry cream, wash the strawberries, remove the stalk and puree. Mix the Qimiq with the powdered sugar and the grated lemon zest until smooth and stir in the pureed strawberries.

Whip the cream and stir into the strawberry cream, season to taste and if the strawberry flavor is too little, stir in some more strawberry jam – chill.

Wash the remaining strawberries as well, remove the stalk from about 100 g of strawberries so that hearts are created when you slice them (for the edge of the cake), slice the remaining strawberries.

Spread 2 to 3 tablespoons of strawberry jam on the cooled base. Place a cake ring (or the cleaned springform pan) around the base.

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