Cream butter with sugar until the butter becomes quite light. Stir in the yolks one by one, as well as the melted chocolate.
Beat egg whites until stiff, sift flour with baking powder and fold in both alternately quickly but nevertheless thoroughly.
Cover a 26 cm diameter baking ring with baking paper, fill in the mixture and bake at 180 °C for about 1 hour. Allow to cool, cut out of the mold and peel off the baking paper, preferably let rest overnight and then cut twice.
Whip the well chilled Qimiq Whip with a mixer, add the vanilla sugar, powdered sugar and about half of the strawberries and whip until as stiff as possible.
Soak the gelatine in cold water according to the instructions, squeeze out well, heat the water and lemon juice and dissolve the gelatine in it. Stir the remaining strawberries into the gelatine.
Whip the cream, fold in the strawberry mixture and mix with the Qimiq mixture. Line the cleaned cake ring with a strip of cake separating foil and place a cake base in it.
Pour in half of the strawberry cream, place the 2nd cake layer on top, pour in the rest of the cream, pour in the 3rd cake layer and press down lightly to get a flat surface.
Chill the cake for at least 4 hours. Divide the cake once crosswise into 2 half circles.
For the chocolate glaze, soak the gelatin sheets in cold water, divide the cooking chocolate into small pieces. Heat the cream with the chocolate.
Preparation Tip:
For this cake can also use any other fruit at will.
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