Schwarzwälder Erdbeertorte

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 stabilizer
• 50 g dark chocolate shavings
• 3 tbsp kirsch (or grape juice)

Instructions

1. 1.

   Separate the eggs. Beat egg whites with a pinch of salt until very stiff. Whisk yolks with 4 tbsp cold water, 130 g raw cane sugar and vanilla powder until very frothy. Mix flour, baking powder and cocoa together and fold into the yolk mixture. Fold in the stiffened 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 wire rack to cool completely. Cut one layer horizontally. Place one layer on a cake plate and support with a ring. Clean, wash and cut strawberries into halves or quarters depending on size. Spread half of the strawberries over the base layer.

4. 4.

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

5. 5.

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