Chocolate Cake with Vanilla Cream

Ingredients

• 2 Eggs
• Pinch of salt
• 60 g granulated sugar
• 60 g Spelt wholemeal flour
• 30 g Ground Almonds
• 20 g cocoa powder
• 0.5 tsp Baking powder
• 100 g double cream
• 250 g low-fat quark
• 2 pinches vanilla powder
• 1 tsp Honey
• 30 g dark chocolate (min. 85% cocoa)
• 100 g Strawberries

Instructions

1. 1.

   Separate the eggs, beat the egg whites with salt into stiff peaks. Whisk the egg yolks with 2 tbsp water and sugar until frothy, then stir in the flour, ground almonds, baking powder & cocoa. If necessary, add 3-4 tbsp more water, stir and fold in the egg white. Fill the batter into a loaf tin lined with baking paper and bake in a preheated oven at 200 °C (convection: 180 °C; Gas: Mark 3) for approx. 25 minutes. Turn the cake out of the tin, peel off the baking paper and let it cool.

2. 2.

   Meanwhile, whip the cream until stiff. Mix the quark with vanilla powder & honey until smooth. Fold in the cream and refrigerate.

3. 3.

   Cut the cake in half horizontally to create 2 layers. Spread the bottom layer with half of the quark cream, place the top layer on top and spread with the remaining cream. Place in the refrigerator for 1 hour. Meanwhile, finely chop the chocolate and set aside. Clean, wash and halve the strawberries. Remove the cake from the refrigerator and decorate with chopped chocolate and strawberries. Serve sliced.