Strawberry and vanilla cream cake

Ingredients for 1 servings:

• 3 eggs
• 75 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 40 g flour
• 35 g cornstarch
• 1 tsp lemon zest, grated
• 1 packet of vanilla pudding powder
• ½ liter of milk
• 2 tbsp sugar
• 4 sheets of white gelatin
• 250 ml cream
• 500 g strawberries
• 1 pack of cake glaze

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

Place a sheet of baking paper into the bottom of a 26cm springform pan. Do not grease the edges, or the sponge cake will not rise. Preheat the oven to 200°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar and vanilla sugar until thick and foamy. Sift the flour and cornstarch over the egg yolks. Add the grated lemon zest and carefully fold everything in. Finally, add the egg whites and fold in. Pour the batter into the springform pan and bake for 15-20 minutes. Meanwhile, for the cream, cook the vanilla pudding with the milk and sugar according to the package instructions. Stir the drained gelatin, previously soaked in cold water, into the hot pudding. Allow the pudding to cool, stirring occasionally to prevent a skin from forming. Quarter 250g of strawberries. When the pudding begins to set, whip the cream until stiff peaks form and fold in the strawberries. Cut the cooled sponge cake in half. Place a cake ring around the bottom layer and spread half of the cream on it. Place the second layer on top, spread with the remaining cream, and cover with the last layer. Chill for at least 3 hours. Halve the remaining strawberries. Top the cake with them. Prepare the glaze according to the package instructions and spread it over the strawberries. For 16 slices, one slice has 380 kcal. Note from Chefkoch.de recipe editor: This recipe was revised in June 2022. The preparation of the sponge cake is now described.