Light mole cake with strawberries

Ingredients for 1 servings:

• 130 g butter, room temperature
• 4 egg whites
• 4 g egg yolk
• 130 g sugar
• 200 ml milk, room temperature
• 1 pack of vanilla flavor
• 1 pinch of salt
• 60 g cornstarch
• 110 g flour
• 1 packet of baking powder
• 600 ml cream
• 8 sheets of gelatin
• 2 tbsp, heaped powdered sugar
• 1 pack of vanilla flavor
• 600 g strawberries
• 80 g white chocolate

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Something different

Preheat oven to 180°C (top and bottom heat). Beat egg whites with salt until stiff, add half the sugar, and beat for another minute. Beat butter with the remaining sugar until creamy, then stir in egg yolks and vanilla. Mix the flour, cornstarch, and baking powder and quickly stir into the butter mixture along with the milk. Fold in the beaten egg whites. Pour into the prepared springform pan or baking frame, spreading it slightly up the sides. Bake for about 25 minutes and let cool completely. Then cut a 1cm (0.39in) slit around the edge of the dough, about 5mm (0.20in) deep, and hollow out the cake. Crumble the cake scraps and set aside. Chop the white chocolate. Chop the strawberries. Whip the cream with powdered sugar and vanilla extract until stiff. Fold in the chopped white chocolate. Soften the gelatin in the water, squeeze out the excess water, and melt it in a saucepan over low heat. Then stir in a small amount of the cream. Stir the gelatin mixture into the remaining cream. Place the chopped strawberries on the hollowed-out cake. Then spread the whipped cream in a dome shape over the cake. Sprinkle the reserved crumbs on top. If you like, you can then dust the cake with a little powdered sugar. Refrigerate the cake for at least 2 hours. Then serve.