Cloud cake with strawberries

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 tbsp vanilla sugar
• 4 eggs
• 150 g flour
• 2 tsp baking powder
• 6 tbsp milk
• 200 g powdered sugar
• 350 g strawberries
• 4 tbsp sugar
• 600 ml whipped cream
• 1 tbsp vanilla sugar
• 3 points cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the base: Separate the eggs. Cut the softened butter into pieces and mix with the sugar and vanilla sugar. Gradually add the egg yolks. Sift the flour and baking powder and stir into the batter along with the milk. Divide the batter between two baking dishes lined with baking paper and smooth down. For the meringue: Beat the egg whites and fold into the sifted icing sugar. Beat for 10-12 minutes until stiff peaks form. Spread the mixture on one half of the batter and raise it to peaks. Bake at 180°C for about 30 minutes and let cool for 1 hour. For the filling: Hull the strawberries and dice all but 100g. Purée the rest with the 4 tablespoons of sugar. Whip the cream with the vanilla sugar until stiff peaks form and fold in the strawberries and purée. Chill for 15 minutes. Remove the cooled bases. Place one base on a cake plate and spread the filling evenly on top. Cut the second base into 12 pieces and place on top of the filling. Chill for another hour.