Strawberry Chocolate Shavings Layer Cake

Preheat oven to 180 degrees Celsius (convection: 160 degrees)

Line a 26 cm springform pan with parchment paper

Beat eggs, sugar, and salt at high speed for 5 minutes until foamy

Mix flour, cocoa powder, and baking powder, then fold into the egg mixture

Pour the batter into the prepared pan and smooth the top with a spatula

Bake for about 35 minutes

After baking, run a knife around the edge of the cake to loosen, then remove the cake from the springform pan and invert onto a piece of parchment paper

Let the cake cool completely on the parchment paper

Wash and hull the strawberries

Set aside a handful of strawberries for decoration

Puree the remaining strawberries with sugar and vanilla sugar

Strain the puree through a sieve

Soak the gelatin in cold water according to package instructions

Squeeze the gelatin to remove excess water, then heat it with 5-6 tablespoons of the strawberry puree in a saucepan until dissolved

Stir the gelatin mixture into the remaining strawberry puree

Whip the heavy cream until stiff, then fold it together with the dark chocolate shavings into the strawberry mixture

Carefully remove the parchment paper from the cooled cake

Cut the cake horizontally into three equal layers

Place the bottom layer on a cake plate and surround with the springform ring or a cake ring

Spread one-third of the cream mixture over the bottom layer and smooth the top

Place the second layer on top and press down gently

Spread half of the remaining cream over the second layer

Place the top layer on the cake

Spread the remaining cream over the top and sides, smoothing evenly

Chill the cake in the refrigerator for at least 2 hours

Carefully remove the springform ring

Cut the reserved strawberries into small cubes

Garnish the cake with the strawberry cubes, chocolate decoration, and any additional fruit as desired

Chill until ready to serve