Strawberry and nut brittle cake

Ingredients for 1 servings:

• 1 kg strawberries
• 100 g flour
• ½ tsp baking powder
• 60 g butter
• 30 g sugar
• 1 egg yolk
• 3 eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 45 g flour
• 45 g starch flour
• 1 tsp baking powder
• 100 g almonds, chopped
• 60 g sugar
• 400 ml cream
• 2 vanilla pods, pulp
• 3 sheets of gelatin
• 250 ml cream
• 3 tbsp jam (strawberry jam)
• 1 packet of vanilla sugar

Instructions

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

Wash, hull, and halve the strawberries. For the shortcrust pastry, knead the ingredients with three tablespoons of cold water. Chill for 30 minutes. Roll out and place in a 24 cm springform pan lined with baking paper. Prick several times with a fork. Bake in a preheated oven at 200°C for about 20 minutes. Let cool. For the sponge cake, separate the eggs. Beat the egg whites with three tablespoons of cold water until stiff. Stir in the sugar, vanilla sugar, and egg yolks. Fold in the remaining ingredients. Pour into a 24 cm springform pan lined with baking paper and bake in a preheated oven at 180°C for about 30 minutes. Let cool and cut in half once. For the filling, toast the almonds in a dry pan, remove from the pan. Take three tablespoons of the sugar, melt it in the pan, and stir in the nuts until the sugar is evenly distributed. Spread the brittle on a baking sheet, let cool, and crumble. Whip 400 ml of cream with the vanilla seeds and sugar until stiff. Soak the gelatine in cold water for 10 minutes, squeeze it out well, and dissolve it in a saucepan. Stir two to three tablespoons of the whipped cream into the gelatine, then carefully fold the gelatine into the remaining whipped cream. Fold in the nut brittle. Place the shortcrust pastry base on a cake plate and spread with strawberry jam. Place a sponge cake base on top. Place a cake ring or the ring of a springform pan around the bases. Spread the brittle cream on the sponge cake base. Spread half of the strawberries on the cream. Place the second sponge cake base on top. Chill for at least one hour. Whip 250 ml of cream with the vanilla sugar until stiff. Remove the cake ring. Spread the cream over the cake and arrange the remaining strawberries on top.