For the chocolate strawberry slice, first cream the butter with the honey. Mix the flour and baking powder, then add the cocoa. Stir the eggs into the butter mixture and finally stir in the flour mixture and milk alternately.
Pour this mixture into a rectangular form of about 24 x 24 cm. Bake at 180 degrees top/bottom heat on the lower rack for about 30 minutes.
Test the cake and turn it out onto a wire rack to cool. Prepare a strawberry pudding from the milk with the sugar according to package instructions.
Pour the pudding into a bowl and cover with plastic wrap or a suitable piece of baking paper, this will prevent the pudding skin from forming. Wash the strawberries and dry them carefully.
When the pudding has cooled a bit but is still warm, mix the flash gelatin with water or strawberry juice and fold it into the still warm pudding.
Divide the pie plate. Place one half back in the pan, fold a “wall” of aluminum foil folded in 3 and spread 2/3 of the pudding on one cake layer, place second half of cake, spread remaining pudding and top with strawberries.
Preparation Tip:
If the chocolate strawberry slice is not eaten the same/next day, it is advisable to brush some cake jelly over the strawberries.
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