Strawberry cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 150 g sugar
• 1 tsp lemon peel, grated
• 100 g flour
• 50 g cornstarch
• 1 tbsp baking powder
• 400 g whipped cream
• 2 packs of gelatine fix or cream stiffener
• 40 g sugar
• tsp vanilla pod(s), ground
• 400 g strawberries
• 300 g strawberries
• 2 packs of cream stiffener
• 1 pack of cake glaze, clear
• 2 tbsp sugar
• 150 ml orange juice
• 100 ml water

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 15 minutes

For the base, beat the eggs and water until frothy. Stir in the sugar and lemon zest. Then sift the flour, cornstarch, and baking powder and carefully stir in. Line a 26cm springform pan with baking paper and pour in the batter. Bake in a preheated oven at approx. 180°C (top/bottom heat) for about 20-30 minutes. Allow to cool and cut in half horizontally. Then place a cake ring around the pan. Place one half of the base in the pan. For the filling, wash the strawberries and cut them into cubes. Whip the chilled cream with gelatin fix or cream stiffener, sugar, and vanilla pod until stiff. Fold in the strawberries. Spread the cream over the base of the springform pan. Place the other half of the base on the cream. Sprinkle the cake with cream stiffener. Wash the strawberries, halve them, and spread them on the cake. Next, prepare the glaze from 1 packet of cake glaze, 2 tablespoons of sugar, orange juice, and water. Bring everything to a boil in a saucepan and let it cool slightly. Then pour the glaze over the strawberries and refrigerate until ready to serve.