Bottermelk fresh cake with strawberry filling à la Patricia

Ingredients for 1 servings:

• 200 g sugar
• 5 m.-sized eggs
• 50 g cocoa
• 150 g flour
• 50 g cornstarch
• ½ pack of baking powder
• 3 packets of vanilla sugar
• 3 packs of cream stiffener
• 600 g whipped cream
• 500 ml buttermilk (lemon flavor)
• 2 packs of cream powder (Aranca lemon yogurt dessert)
• 1,000 g strawberries, fresh
• 2 packs of Gelatinefix
• 2 lemons

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fruity refreshing lemon cake with fresh strawberries

For the base, beat the eggs, sugar, and vanilla sugar on high speed for at least 4 minutes until frothy. The mixture should be well-stiff. Mix and sift the flour, cornstarch, cocoa, and baking powder. Carefully fold in the flour mixture using a wooden spoon (preferably one with a hole). Pour into a springform pan lined with baking paper. Bake at approx. 160°C (top/bottom heat) for about 30-40 minutes, depending on the oven. After baking, turn the base and springform pan out onto a wire rack and allow to cool. Divide the cold base in half using a cake divider (you can also use string). Place one layer on a cake plate and then surround it with a tall cake ring. For the strawberry filling, dice half of the washed strawberries and set aside. Use a hand blender to make a frothy puree from the other half. Stir 2 packets of gelatin fix into the foamy mixture, then fold in the strawberry cubes (add vanilla sugar if desired) and immediately spread the mixture on the cake base. Place the second layer on top of the strawberry mixture. For the lemon cream, whip 600g of whipping cream with 3 packets of cream stiffener until stiff. In a second bowl, mix 500ml of lemon buttermilk with 2 packets of lemon yogurt dessert mix. Carefully fold the stiffened whipped cream into the lemon buttermilk mixture. Finally, squeeze 2 fresh lemons and fold in the juice. Spread the cream on the second cake layer and smooth it down. Then refrigerate for at least 3 hours (preferably overnight). When the creams are cold and firm, carefully loosen the cake ring and decorate the cakes as desired, e.g. with mint and lemon wedges.