Thousand-Eyes Cake

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 125 g sugar
• 1 pinch of salt
• 4 drops of lemon flavor
• 3 m.-sized eggs
• 150 g flour
• 2 tsp baking powder
• 50 g almond(s), peeled, ground
• 400 g whipped cream, chilled
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 250 g strawberries, fresh
• 3 tsp powdered sugar
• tsp water
• some dark chocolate

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 180°C (conventional) (160°C fan, gas mark 2-3). Grease the bottom of a 26 cm springform pan. Sponge cake: In a mixing bowl, cream softened butter or margarine with a hand mixer (whisk) until smooth. Gradually add sugar, salt, and flavoring while stirring until a thick batter forms. Beat in each egg on high for about 1/2 minute. Mix the flour and baking powder, sift, and briefly stir in two batches on the lowest speed. Finally, fold in the almonds. Pour the batter into the springform pan, smooth it out, and bake for about 30 minutes. Topping: Whip the cream with vanilla sugar and cream stabilizer until stiff peaks form and spread decoratively on the bottom using the rounded side of a tablespoon. Wash the strawberries, drain them, remove the stems, and place them in the cream. Mix powdered sugar with water until very thick and glazed. Using a small paper piping bag, pipe “eyes” onto the strawberries. Melt the chocolate in a double boiler and pipe the eyes onto the glaze using a paper piping bag. Tip: Before baking, spread about 250g of chopped fruit, such as rhubarb or apricots, over the cake base. This will increase the baking time by about 10 minutes.