Erdbeer-Geburtstagstorte

Preparation with the Chocolate Muffin Baking Mix

1. For the cream, purée the strawberries and dissolve the gelatin in the strawberry purée. Then, stir the mascarpone with sugar and vanilla sugar until smooth. Stir the strawberry purée into the mascarpone. Whip the heavy cream until stiff and fold it in carefully, along with the chopped chocolate. Then, place in the refrigerator to chill.
   
2. Preheat the oven to 165 °C (329 °F) fan/convection. Open the freshness seal of the Chocolate Muffin baking mix and pour the contents into a large bowl.

3. Add 210 ml of milk, 70 ml of sunflower oil (see the milk and oil line on the tin), and 1 egg, and mix for 1 minute with a kitchen machine, hand mixer, or Thermomix (speed 5 with the spatula) until a smooth batter forms.
   Divide the batter into 2 round baking pans. Then, bake the batter at 165 °C (329 °F) fan/convection for approx. 30 minutes (perform a toothpick test*). Remove from the oven and let cool for 10 minutes.

   Toothpick test: Before taking the baked goods out of the oven, we recommend performing a toothpick test. To do this, insert a thin wooden or metal skewer into the center of the cake. When pulled out, no liquid batter should be sticking to the skewer.

4. Now, layer the cream and the cake and decorate as desired.