Zevener heaven cake with strawberries

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 1 pinch of salt
• 250 g flour
• 2 tsp baking powder
• 4 egg whites
• 50 g sugar
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 100 g almond(s), chopped
• 500 g strawberries
• 500 g whipped cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream together butter, 200g sugar, 1 tablespoon vanilla sugar, egg yolk, and a pinch of salt until fluffy. Stir in the flour and baking powder. Beat the 4 egg whites with 2 tablespoons of sugar until stiff peaks form. Mix together 50g sugar, 1 tablespoon vanilla sugar, cinnamon, and ground almonds. Grease the bottom of a springform pan, line it with baking paper, and spread a thin layer of the batter. Pour the beaten egg whites onto the batter, followed by the almond mixture. Place the batter in the oven for 15 minutes at 200°C. Bake this base 3-4 times, depending on how much batter you have. Whip the cream until stiff peaks form and fold in the diced strawberries. The cream and fruit mixture then goes between the layers. Chill the cake until ready to serve. You can also use currants instead of strawberries; they’re also delicious. P.S. In winter, I make the cake with frozen strawberries from the summer; it works great.