Strawberry waves (with custard cream)

1.

Butter, 250 g sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer until thick and creamy crack open. Stir in eggs one at a time. Mix the flour and baking powder and stir in briefly. Spread half of the dough evenly with a dough card onto a greased and flour-dusted drip pan in the oven (32 x 39 cm). Stir 50 g cocoa and 2-3 tablespoons cream into the remaining batter. Spread it carefully on the light-colored dough and bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for 25-30 minutes. Take out of the oven and let cool down on a wire rack. In the meantime, stir in the pudding powder, 150 g sugar and approx. 100 ml milk until smooth. Bring the rest of the milk to the boil, stir in the pudding powder and cook for another 1 minute. Pour into a bowl and let cool a little. Soak gelatine, squeeze it out and dissolve in the pudding. Cover the pudding with foil and let cool. In the meantime, wash and clean the strawberries and cut in half lengthways, except for a few to decorate. Cover the cake with strawberry halves close together. Whip the whipped cream until stiff, sprinkling in 2 packets of vanilla sugar. Stir the cold pudding well and fold in the cream. Spread on the strawberries and chill for 3-4 hours. Coarsely chop the couverture and coconut fat and melt in a hot water bath. Dip the remaining strawberries halfway into the couverture, chill. Spread the rest of the couverture on the cake. Draw wave-like strips through the couverture using a cake comb / serrated dough card. Cool againuntil the glaze is set. Cut the cake into 24 pieces and dust with 1 tablespoon of cocoa. Decorate with chocolate strawberries

2.

Wait 6 hours. Photo: Först,