Naked Cake Berry Cake

Ingredients for 1 servings:

• 5 eggs
• 130 g sugar
• 1 packet of vanilla sugar
• 6 tbsp water, hot
• 80 g flour
• 50 g cornstarch
• ½ pack of baking powder
• some butter or margarine for the mold
• 300 g yogurt, 1.5% fat
• 200 g cream cheese with yogurt
• 200 g double cream cheese
• 600 ml cream
• 200 g sugar
• 2 packets of vanilla sugar
• 2 packs of gelatin powder
• 500 g strawberries, frozen
• 2 tbsp powdered sugar
• 1 pack of gelatin powder

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 45 minutes

Wedding cake with strawberry filling, for a 26 cm or 28 cm springform pan

Preheat the oven to 180°C (top/bottom heat). Crack the eggs and separate them. Beat the egg whites with a mixer until stiff peaks form. Gradually add one-third of the sugar until stiff peaks form. Whisk the egg yolks with the hot water until frothy, gradually adding the remaining two-thirds of the sugar and the vanilla sugar. When the mixture is light and fluffy, and bubbling, it’s ready. This may take up to five minutes, depending on the type of mixer or food processor you use. Combine the flour, cornstarch, and baking powder in a bowl and mix thoroughly. Then add the beaten egg whites to the beaten egg whites and carefully fold in with a spatula. Once the two mixtures are combined, carefully fold in the flour mixture with a whisk or spatula. Please note that you should not use a mixer, as this removes the air from the batter, preventing it from rising during baking. It may take up to five minutes for the flour to be fully incorporated. Grease the bottom of a 26cm or 28cm springform pan with margarine or butter. Do not grease the edges, as otherwise the dough will not adhere to the edge while rising and will collapse. Pour in the batter and smooth it out. Bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes on the middle rack. Let the springform pan cool on a wire rack for 5 minutes before carefully loosening the edges and lifting the cake from the bottom of the springform pan using a spatula. In the meantime, make the cream. Mix the cream cheese with the yogurt, sugar, and vanilla sugar and stir until smooth. Prepare the gelatin according to the package instructions. Add 1 tablespoon of cream to the gelatin and mix with a whisk. Once the mixture has come together, add the gelatin to the cream and mix. Refrigerate for about 10 minutes. As soon as the mixture has set – you can tell this will happen when the cream is slightly firm – whip the cream until stiff peaks form and carefully fold it into the cream. Lumps may form if the mixture has already set strongly. This is not a problem; simply stir it a little longer with a whisk. Return the cream to the refrigerator. Meanwhile, thaw the strawberries in the microwave. Mix with the sugar and puree using a hand blender. Prepare more gelatin and then mix it with the strawberry mixture. Now use a knife to divide the cake into 3 equal layers. Place the first layer on the cake plate and place a cake ring (or a clean springform pan rim) around the cake. Spread about 1/3 of the cream on the base. Using a little more cream and a piping bag, pipe a 1 cm wide and 0.5 cm high frame around the outer edge. Carefully spread half of the strawberry mixture on the cream, making sure it doesn’t run over the edge. Place the second layer on top of the strawberry mixture and repeat the process. Finally, place the third layer on top and press down very lightly. Spread the remaining cream thinly and evenly over the cake. Let it rest in the refrigerator for at least 1 hour. Remove the cake edge and carefully spread the excess cream. Decorate with berries and flowers, if desired. I recommend refrigerating the cake until ready to serve.