Strawberry cake

Ingredients for 1 servings:

• 500 ml whipped cream
• 170 g butter, soft
• Vanilla flavor
• 50 g marzipan paste
• 160 g powdered sugar, sifted
• 3 m.-sized eggs
• 190 g wheat flour
• 250 g pudding (vanilla) or vanilla cold cream
• 600 g strawberries
• 2 packs of cake glaze, red

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

with marzipan sand cake as a base, a real highlight on every coffee table

For the base, cream the butter with the powdered sugar, a little vanilla extract, and a pinch of salt in a food processor until light and fluffy. Beat the marzipan with one egg until lump-free. Add to the butter and mix. Gradually add the remaining eggs, beat until light and fluffy, and fold in the flour. Pour into a greased 26 cm springform pan, smooth the surface, and bake at 190°C (top and bottom heat) on the lowest rack for about 30 minutes. Allow to cool. During this time, hull, halve, and slice the strawberries. Remove the sponge cake base from the ring and cut off the skins. Place the ring back around the base and spread with vanilla cream or the smooth pudding. Finely crumble the cut-off skin from the base and sprinkle over the vanilla cream layer. Spread the strawberries evenly on the cake. Mix the glaze and pour it over the strawberries. Chill. Just before serving, whip the cream until stiff and cover the cake with dollops of cream.