Strawberry buttercream cake

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 1 tbsp water
• 60 g sugar
• 0.33 pack of vanilla sugar
• 26 g flour
• 20 g cornstarch
• 20 g cocoa
• Fat for the mold
• 1 lemon(s)
• 125 g sugar
• 500 g buttermilk
• 8 sheets of gelatin
• 500 g strawberries
• 250 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 10 minutes

Preheat the oven to 180°C (top/bottom heat). Grease the cake tin. For the batter, separate the eggs. Beat the egg whites with the salt until stiff peaks. In a second bowl, beat the egg yolks with water, sugar, and vanilla sugar until frothy. Carefully fold in the beaten egg whites. Mix the flour, cornstarch, and cocoa in a bowl and sift over the mixture, then fold in. Pour the batter into the tin and carefully smooth it out. Bake the cake on the third rack from the bottom for 20-25 minutes. Then let it cool on a wire rack and remove from the tin. For the cream, squeeze the lemon juice and warm it with the sugar. Soften the gelatin. Then squeeze it out, stir it into the warm lemon and sugar juice, and dissolve it. Remove the mixture from the heat and stir in the buttermilk until smooth. Let it cool. If necessary, chill in the refrigerator for about 20 minutes. Be careful not to let it set. Meanwhile, hull the strawberries and cut them into large pieces. Whip the cream until stiff (add a little more sugar if desired) and fold into the lemon buttermilk. Fold in the strawberry pieces as well. Depending on the consistency, you may need to wait a little longer. Otherwise, place the cake base on a plate, place the cake ring over the base, and spread the cream on the cake base. Decorate the cake as desired. Refrigerate the cake for at least two hours. Note: I replace all the sugar in the batter with homemade vanilla sugar and then omit the additional vanilla sugar.