For the strawberry chocolate cubes with meringue, line a square baking pan (approx. 28 x 20) with baking paper. Preheat the oven to 170 degrees top/bottom heat.
Mix the eggs with the sugar, vanilla sugar, butter vanilla flavoring, salt, lemon juice and the zest of half a lemon. Slowly stir in buttermilk and oil.
Mix flour with baking powder and almonds and fold in. Spread smoothly in the pan and bake for about 65-70 minutes. Test with chopsticks. Let cool.
For the chocolate cream, put the whipping cream in a saucepan, bring to the boil very briefly and then turn off the heat. Pour in the chocolate chips and let them melt. Stir well and then refrigerate.
Mix again briefly before coating.
For the strawberry layer, puree the strawberries with the lemon juice, sugar to taste. Soak the gelatin in cold water for 5 minutes. Heat 5-6 tablespoons of strawberry puree in a saucepan and dissolve the gelatin in it. Stir into the remaining strawberry puree. Allow to cool.
Cut the cake twice. Spread strawberry jam thinly on the first layer, then spread half of the ganache on top. Place the second cake layer on top and spread strawberry jam and ganache again.
Place the baking frame around the cake, spread the slightly firm strawberry mixture on top and let it set in the refrigerator.
In the meantime, beat the egg whites with a pinch of salt until stiff, then add the sugar. Beat until well stiff. Spread on a baking sheet with
Preparation Tip:
If you like, add whole strawberry pieces to the cake or to decorate the strawberry chocolate cubes with meringue. For decoration, you can also cut out marzipan or fondant hearts.
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