Strawberry sparkling wine cake

Ingredients for 12 servings:

• 100 g margarine
• 75 g sugar
• 1 tbsp vanilla sugar
• 2 eggs
• 100 g flour (wheat flour)
• ½ tsp baking powder
• 500 g strawberries
• 150 g powdered sugar
• 200 ml sparkling wine
• 550 g cream
• 6 sheets of red gelatin
• 4 sheets of white gelatin

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a batter from margarine, sugar, vanilla sugar, eggs, wheat flour and baking powder and pour into a springform pan. Bake the base at 170°C for approx. 20 minutes, let it cool and then place a cake border around it. Red strawberry sparkling wine cream: 250g strawberries 75g icing sugar (sifted) 100ml light sparkling wine 6 sheets of red gelatine 250g whipping cream Wash the strawberries, drain well and cut into thin slices. Place large slices, stem-down, on the cake ring around the base. Puree the remaining strawberry slices with the icing sugar and stir in the sparkling wine. Soften the gelatine and dissolve it. First mix 2-3 tablespoons of strawberry puree with the gelatine, then add the rest. Whip the cream until stiff. When the strawberry mixture starts to set, fold in the cream. Meanwhile, start preparing the white strawberry sparkling wine cream. Light Strawberry Sparkling Wine Cream: 250g strawberries, 75g powdered sugar, 100ml sparkling wine, 4 sheets of white gelatin, 350g cream. Wash and drain the strawberries, then finely dice them. Mix the sparkling wine with the powdered sugar. Whip the cream until stiff peaks form. Soften and dissolve the gelatin. First, add 2-3 tablespoons of sparkling wine to the gelatin, then the rest. Then fold in the cream and the strawberry cubes. First, spread the red cream on the base, then the white cream on top. Then, using a fork, spiral through both layers to create a marbled pattern. Refrigerate the cake for at least 3 hours.