Black Forest Strawberry Cake

Ingredients

• 5 eggs
• Salt
• 160 g raw cane sugar
• 0.25 tsp vanilla powder
• 100 g spelt flour type 1050
• 1 tsp Baking powder
• 2 tbsp cocoa powder
• 800 g fresh strawberries
• 500 g whipping cream
• 2 packets gelatin
• 50 g dark chocolate shavings
• 3 tbsp Kirschwasser (or grape juice)

Instructions

1. 1.

   Separate the eggs. Beat the egg whites with a pinch of salt until very stiff. Whisk the yolks with 4 tbsp cold water, 130 g raw cane sugar and vanilla powder until frothy. Sift together flour, baking powder and cocoa, fold into the yolk mixture, then gently fold in the beaten egg whites.

2. 2.

   Line the bottom of a springform pan with parchment paper. Pour the batter into the pan, smooth the surface, and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 15–20 minutes.

3. 3.

   Let the sponge cool briefly in the pan, then transfer to a cooling rack to cool completely. Cut the base horizontally once. Place one layer on a cake stand and support with a ring. Clean, wash and halve or quarter the strawberries according to size. Spread half of the berries over the base.

4. 4.

   Beat the whipping cream with the remaining raw cane sugar and gelatin until firm peaks form. Mix about half of the whipped cream with half of the chocolate shavings, then spread over the strawberries. Smooth the surface, place the second sponge layer on top and drizzle with Kirschwasser.

5. 5.

   Spread the remaining whipped cream around the sides of the second layer and top with the remaining strawberries. Garnish with leftover chocolate shavings and serve the Black Forest Strawberry Cake.