Quick, deliciously fresh strawberry cake

Ingredients for 1 servings:

• 2 eggs
• 4 tbsp sugar
• 4 tbsp flour
• 5 tbsp oil
• ½ pack of baking powder
• 1 packet of vanilla sugar
• Margarine for the mold
• Breadcrumbs for the mold
• 1 cup of mascarpone, approx. 250 g
• 1 egg yolk
• 1 tbsp sugar
• 1 pack of cake glaze, red
• 500 g strawberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

from a fruit base mold, without cream in the cream

Using a hand mixer, mix the eggs, flour, sugar, oil, baking powder, and vanilla sugar until smooth. Grease a fruit base tin with a little margarine and sprinkle with breadcrumbs. Pour the batter into the tin and bake in a preheated oven at 180°C (convection oven) for 10-15 minutes until golden brown. After baking, turn the cake base out onto a cake plate and let it cool. Prepare the mascarpone cream. Using a hand mixer, mix the mascarpone, egg yolks, and sugar until smooth. Spread the mascarpone cream evenly over the cake base and smooth the surface. Now add the washed, hulled, and halved strawberries to the cream. Cook the cake glaze according to the package instructions, let it cool slightly, and then spread it over the strawberries. Let the cake cool in the refrigerator for about half an hour to set, and then enjoy.