Chocolate cake with strawberries – juicy fruit cake.
Dana Drobnjak, blog Dana's Kitchen >>>
Chocolate cake with strawberries - Dana Drobnjak - Recipes and Cookbook online
Chocolate cake with strawberries - juicy fruit cake.
For the crusts:
- 4 pieces of eggs
- 200 g of sugar
- 70 g of butter
- 70 g of chocolate
- 60 ml milk
- 60 ml of water
- 200 g of flour
- 40 g of cocoa
- 1 pinch of salt
- 1 bag of baking powder
For the strawberry filling:
- 800 g of strawberries (frozen)
- 100 g of sugar
- 2 dcl of water
- 2 bags of strawberry pudding
For the vanilla filling:
- 6 dcl of milk
- 150 g of sugar
- 1 piece of egg
- 1 bag of vanilla pudding
- 250 g of butter
- 50 g of powdered sugar
To decorate:
- 2,5 dl sweet sour cream
- 150 g of chocolate
- 200 g of whipped cream powder
- 2 dl of water
- 100 g of chocolate (for the bar)
- Melt 70 g of butter with 70 g of chocolate and leave to cool.
Beat 4 egg whites with a pinch of salt.
Beat 4 eggs with 200 g of sugar, add melted chocolate with butter, add milk, water, flour, cocoa and baking powder. Beat well and add beaten egg whites spoon by spoon while whisking.
Put the mass in a mold with a diameter of 24 cm previously lined with paper.
Bake at 180 degrees for about 25 minutes.
Cool the crust well and cut horizontally 2 times to get 3 crusts.
- Strawberry filling. Put the chopped strawberries in a bowl, add 100 g of sugar and cook for 2-3 minutes after boiling. Beat 2 dcl of water, 2 strawberry puddings, add to the strawberries and cook until it thickens. Pour the hot mixture on all 3 crusts and leave to cool.
Vanilla filling. Put 5 dcl of milk in a bowl to boil. Beat 1 egg with 150 g of sugar, 1 dcl of milk, 2 bags of vanilla sugar, add to hot milk and cook. When it thickens, let it cool and add whipped butter or margarine with 50 g of powdered sugar.
Fill the cake. Crust topped with strawberry filling, vanilla filling, crust, strawberry filling, vanilla filling, 3 crusts, strawberry filling, vanilla filling.
- Put 2,5 dcl of sweet cream, 150 g of chocolate, broken into cubes, into a bowl and cook over low heat until the chocolate melts (the mass must not boil). Leave to cool well and beat with a mixer. Spread this mixture on top and around the cake.
Beat 200 g of whipped cream with 2 dcl of water. add a little color powder and make roses. Make the tarabica from 100 g of melted chocolate.
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