Chocolate cream cake with strawberries
Recipe · Baking
Ingredients
Base:
- Butter and flour (for the cake tin)
- 150 grams butter
- 60 grams SteviJa Kristal®
- 1 tablespoon vanilla flavouring (optional)
- 3 eggs
- 250 grams self-raising flour
- 50 ml milk
- 1 teaspoon SteviJa Baksoda
- 1 bar Cavalier chocolate (milk)
- 1 tablespoon butter
- Cake tin (28 cm)
Filling:
- 30 grams SteviJa Zoetpoeder®
- 250 ml whipping cream
- 250 ml mascarpone
- 500 grams fresh strawberries
- 3 tablespoons grated coconut (optional)
Preparation
Base:
Place the rack slightly below the middle of the oven and preheat the oven to
160 °C.
Grease the cake tin and dust it with flour.
In a mixing bowl, beat the butter with the mixer until soft and creamy. Add the Kristal and the vanilla flavouring and beat until smooth. Mix in the eggs one at a time and beat for 3 minutes on the highest setting into a smooth batter. Finally, add the flour in portions and mix for 1 minute on the highest setting.
Bring the milk to the boil, dissolve the Baksoda in it and stir this into the batter. Pour the batter into the cake tin and bake the cake base for about 30 - 35 minutes until done.
After baking, remove the base from the tin and leave it to cool slightly on a plate. Break the chocolate into a small bowl, add the butter and melt it over a bain-marie. Pour the chocolate mixture over the cake base and leave it to set in the fridge.
Filling:
Add the Zoetpoeder to the cream, whip it and stir in the mascarpone. Put this cream into a piping bag and pipe it onto the cake base.
Wash the strawberries, remove the stalks and halve them. Arrange the strawberries over the layer of cream and decorate with grated coconut.
Tip: Also delicious with peach and dark chocolate sprinkles!