Now it’s official – i’m baking ambassador for Städters Backwelt and there will be a lot of content and recipes from the sweet world for you. Only one week left, before we’ll celebrating Mother’s Day, HUI. Thats, why I have this delicious chocolate mousse cake with strawberry core for you. I’m sure, a cake dream will come true for all chocolate lovers. Biscuit and cream is quickly mixed – you just have to wait 60 min for freezing the cake, before you can enjoy – but thats it. I present my mothers cake in heart form, but it can also be baked in round form (approx. 26 cm DM).
Have fun with the recipe,
tagging me on Instagram #teamgauumenschmaus,
Preparation time: more than 60 min
4 egg white
120 g icing sugar
100 ml oil
100 ml water
140 g fine granulated sugar
180 g wheat flour
30 g corn starch
4 egg yolks
20 g sugar
20 ml rum
230 g dark drops
500 ml cream
250 g fresh strawberries
40 g fine granulated sugar
3 sheets gelatine
Dark drops for dripping
fresh fruit & cream for decoration
For the dough, mix yolks and icing sugar foamy. Slowly add oil and water. Beat the egg whites with the granulated sugar until stiff – fold into the mixture.
Finally, mix flour and corn starch – sieve and then mix into the mixture.
Place the mixture in a dish lined with baking paper and bake in a preheated oven at 160°C for approx. 45 minutes until golden brown.
Clean the strawberries, wash and dice them into a pot. Add sugar and simmer for 5 minutes at medium heat. Soak gelatine in cold water, squeeze. Puree strawberries with a hand blender, add gelatine – let cool down a little. When it’s lukewarm, put into a cake ring lined with baking paper (20 cm DM) and place in the freezer for 20 min..
For the cream, mix yolk and sugar in water bath foamy. The yolks should reach at least 70 degrees (pasteurize). Remove the kettle from the water bath, quickly mix in the melted chocolate and stir quickly. Fold in semi-stiff whipped cream (3-4 tbsp. of it to the side for decoration), then layer in a cake ring.
Place the cooled sponge cake in the ring, spread the cream on top and leave to cool in the freezer for at least 60 minutes. Then remove carefully from the ring – place on a shelf. Melt the chocolate drops, drip the cake with a dressing bag and place the lettering. Decoratively dress the remaining cream and finish with fresh berries.
Joyful cooperation with Städter!