Strawberry cake a la Dedys

Ingredients for 1 servings:

• 5 eggs, separated
• 5 tbsp flour
• 1 tbsp pudding powder (vanilla)
• 6 tbsp sugar
• 1 tbsp vanilla sugar
• 1 tbsp lemon juice
• 1 liter of whipped cream
• 750 g strawberries
• 9 sheets of gelatin
• g sugar
• 20 ml liqueur (strawberry liqueur)
• 100 ml orange juice
• 50 g chocolate (dark), grated

Instructions

Working time approx. 1 hour; Rest time approx. 7 hours; Total time approx. 8 hours

Strawberry cake

Preheat the oven to 180 degrees Celsius. Prepare a sponge cake batter from the listed ingredients. Beat the egg whites with sugar until stiff, then stir in the egg yolks. Slowly fold in the remaining ingredients. Bake in a greased cake tin at 180 degrees Celsius for 25 minutes until golden brown. Remove from the oven while still warm, turn the sponge cake tin upside down, and lean it on something to allow the heat to escape from below. Allow to cool. Soak the gelatin in cold water. Puree 500g of strawberries, set aside 6-8 strawberries for garnishing, and cut the rest into small pieces. Whip the cream with the sugar until stiff. Warm the strawberry liqueur slightly, but do not bring to a boil. Squeeze out the gelatin and dissolve it in the mixture. Mix in the pureed strawberries. Carefully fold in 2/3 of the whipped cream and the chopped strawberries. Cut the sponge cake into two pieces and drizzle with orange juice. Return one portion to the cake tin. Spread half of the strawberry cream on the bottom sponge layer, place the other sponge layer on top, and spread the remaining cream on top. Garnish with the remaining strawberries. Place the cake in the refrigerator for 6 hours to set. Remove the cake ring and spread some of the whipped cream around the edge of the cake and sprinkle with grated chocolate. Decorate the cake with the remaining whipped cream.