Chocolate Strawberry Cake

For the chocolate strawberry tart, to prepare the base you need to bring the butter to room temperature and then beat it well with the sugar.

Mix the ground nuts, baking powder and cocoa powder with a thick pinch of salt. Slowly add to the butter mixture and mix well.

In between still beat the egg and add to the batter. All ingredients should already be evenly mixed before carefully adding the milk, a sip at a time. The dough should have a tough but quite smooth consistency. With the milk, go by feel – but 50 ml addition should be the maximum.

The base is meant for a 26 cm springform pan and is spread evenly in it and baked at 180 degrees for about 15 to 20 minutes.

When the base is removed from the oven, let it cool. When the base is well cooled and no longer moist, the vanilla pudding is mixed. The package should yield at least 35 0g.

Place the cake base on a plate and spread with the custard so that it is well covered and the strawberries can be nicely placed on top.

Carefully press the halved or small strawberries into the still warm and smooth pudding – and the chocolate strawberry cake is ready!

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