Mother Holle Cake

Ingredients for 1 servings:

• 3 cups flour
• 4 eggs
• 2 cups sugar
• ½ cup sunflower oil
• 1 cup of carbonated mineral water
• 3 tsp baking powder
• 500 g strawberries
• 2 packs of cake glaze, red
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 100 g white chocolate, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Sheet cake/mug cake

Beat the eggs, sugar, oil, and water with a hand mixer until creamy. Mix the flour with the baking powder and sift. Sifting makes the batter extra airy. Spread the mixture on a deep baking sheet lined with baking paper and bake at 175°C (top/bottom heat) for about 20 minutes. Meanwhile, chop or puree the strawberries. Prepare the cake glaze according to the package instructions and mix into the strawberry mixture. Spread this strawberry glaze over the cooled batter. Allow to cool. Mix the cream with the cream stiffener and vanilla sugar and whip until stiff. Spread over the cake and sprinkle with the white chocolate shavings. Cut into squares and serve.