Sasi's strawberry cream cake

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 125 ml oil, neutral
• 150 ml lemonade (orange)
• 300 g flour
• 1 packet of baking powder
• 750 g strawberries, fresh
• 600 ml cream
• 3 packs of cream stiffener
• 4 packets of vanilla sugar
• 4 cl grenadine
• 500 g sour cream

Instructions

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

Fits perfectly on any spring cake table, for 16 pieces

Beat the eggs, sugar, and vanilla sugar until frothy, then stir in the oil and lemonade. Stir in the flour and baking powder. Spread the mixture into a springform pan (note: large: 28 cm; if you have a smaller one, subtract about 1/3 of the specified amounts) and bake at 180°C for about 35 minutes until golden brown. Let the dough cool, then cut it in half once or twice crosswise to create a base and one or two layers in between. Wash the strawberries, trim off any green parts, and then halve the juicy fruits. Whip the cream with the Sahnestabilizer, 2 packets of vanilla sugar, and the grenadine (just for the color; if you prefer a redder color, use more grenadine but less vanilla sugar, otherwise it will be too sweet) until stiff peaks form. Mix together the sour cream and 2 packets of vanilla sugar. Then fold the cream into the sour cream mixture. Place the base in a cake ring on a cake plate, arrange a layer of strawberries on top, and add a layer of the cream mixture on top. Then place the middle layer on top, spread the remaining cream mixture on top, and decorate with strawberries. If you have more middle layers, repeat the first step, but without the strawberries. Eat immediately or refrigerate.