Strawberry eggnog cake

Ingredients for 1 servings:

• 225 g sugar
• 225 g butter
• 3 eggs
• 1 medium egg yolk
• 225 g flour
• 2 ½ tsp baking powder
• 225 ml eggnog
• 400 g strawberries, fresh
• 1 pack of pudding powder (bourbon vanilla)
• 450 ml milk
• 150 g sour cream
• 1 sachet of gelatine – fix
• 3 tbsp sugar
• 1 ½ lemon(s), the juice
• 5 tbsp powdered sugar
• 250 g low-fat curd cheese
• 2 sachets of gelatin – fix
• 2 tbsp sugar
• ½ packet of vanilla sugar
• 250 g strawberries, fresh
• 200 g cream
• 2 tsp jam (strawberry jam)
• 350 g strawberries, fresh
• 1 pack of cake glaze (strawberry glaze)
• 200 g cream
• ½ packet of vanilla sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

worth a sin!

Cream the butter and sugar until creamy. Beat in the eggs and egg yolks one at a time. Mix the flour and baking powder and stir in. Finally, add the egg liqueur. Pour the batter into a well-greased 26 cm springform pan and smooth the surface. Bake in a preheated oven at 175°C (150°C fan-assisted oven) for 45-50 minutes. Wash, hull, and halve all of the strawberries. Take a few spoonfuls of milk and mix them with the custard powder and 3 tablespoons of sugar. Bring the remaining milk to a boil, add the mixed custard powder, and cook for about 1 minute longer. Cover the pudding with plastic wrap and let it cool to room temperature. Then stir in a sachet of gelatine fix, cover again, and let it cool for about 15 minutes. Cut the cooled base in half. Mix the lemon juice with the icing sugar and drizzle it onto the cut surfaces of the two layers. Place a cake ring around the bottom layer. Mix the pudding with the sour cream and spread it on the base and top with about 400g strawberries. Chill the cake. For the second cream, mix the quark with 2 tablespoons of sugar, 2 teaspoons of strawberry jam and 0.5 sachet of vanilla sugar. Cut about 250g strawberries into very small pieces and fold in. Whip 200g of cream until semi-stiff, then sprinkle in two sachets of gelatine fix and whip the cream until very stiff. Immediately fold into the quark cream. Spread the cream over the strawberries and place the second layer on top. Chill the cake for another 1.5 hours. Then top the cake with the remaining strawberries. Prepare the glaze according to the package instructions and spoon over the strawberries, starting in the center. Chill for another 45 minutes. Then whip 200g cream until stiff and sprinkle in 0.5 sachet of vanilla sugar and the cream stabilizer. Spread the cream over the edge of the cake and chill for another 20 minutes. Then you can enjoy this delicious cake.