Strawberry cream cake

Ingredients for 1 servings:

• 125 g flour
• 20 g desiccated coconut
• 40 g sugar cubes
• 75 g margarine
• some jam (strawberry jam)
• 2 eggs
• 3 tbsp water, warm
• 65 g sugar
• 50 g flour
• 25 g starch flour
• 300 g strawberries, frozen but already thawed
• 2 egg yolks
• 150 g sugar
• ⅛ liter milk
• 7 sheets of gelatin
• 700 g cream, whipped stiffly

Instructions

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

Seasonal independent, as frozen berries are used

Knead the flour, coconut flakes, sugar, and margarine into a shortcrust pastry. Line a well-greased springform pan with the dough and bake for 10 minutes at 180 degrees Celsius. Meanwhile, make a sponge cake mixture from the eggs, water, sugar, flour, and cornstarch. Remove the shortcrust pastry from the oven, spread with strawberry jam, spread the sponge cake mixture on top, and bake for another 15 minutes. Then let it cool, remove the pan, immediately place the base on a cake plate, and place a cake ring around it. Whisk the egg yolks, sugar, and milk together, heat, and dissolve the previously soaked and squeezed gelatin in it. Purée the strawberries with a hand blender and mix in. Once cooled, fold in the whipped cream, fill the cake, and chill. For the shortcrust pastry, the sugar quantity can also be a mixture of sugar and vanilla sugar and you can possibly add an egg yolk, as this will make the dough a bit crumbly.