Strawberry cake

Ingredients for 1 servings:

• 4 large eggs (280 g)
• 280 g sugar
• 140 g flour
• 140 g butter
• 100 g strawberries, pureed
• 100 g strawberries, chopped
• 400 g strawberries, halved
• 200 g double cream cheese
• 150 g yogurt
• 200 g cream
• 60 g sugar
• 2 packets of vanilla sugar
• 6 sheets of gelatin
• 1 pkt. cake glaze, red
• whipped cream
• Almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 40 minutes

This cake can of course also be made with other berries

For the cake layers, separate 3 eggs and beat the 3 egg whites until stiff peaks form. Whisk 1 whole egg and 3 egg yolks with the sugar until fluffy. First fold in the flour, then the egg whites, and finally the melted butter. Line a round cake pan (26 cm) with baking paper and pour in half of the batter, smooth it out, and bake for about 20 minutes at 180°C. Repeat with the second layer. Then let the layers cool. For the filling, mix the cream cheese with the yogurt, sugar, vanilla sugar, and the pureed strawberries. Soak the gelatin in cold water, squeeze out the excess water, and heat until liquid. Mix this with a little of the cream cheese, then fold this into the cheese cream along with the chopped strawberries. Let it set slightly in the refrigerator, then fold in the stiffly whipped cream. Place a cake ring around the bottom cake layer, spread the filling on it, and cover with the second cake layer. Distribute the halved strawberries on the cake. Prepare the glaze according to the package instructions and spread it spoonfully from the inside out. Place the entire cake in the refrigerator for about 3 hours. Then remove the cake ring. For the ultimate perfect finish, you can spread the edges of the cake with stiffly whipped cream and garnish with toasted almond flakes. This cake can, of course, also be made with other berries.