Festive cake with vanilla cream and strawberry mousse

Ingredients for 1 servings:

• 8 eggs
• 150 g sugar
• 3 tbsp water, cold
• 175 g wheat flour
• 50 g cornstarch
• 1 pinch of baking powder
• 1 pack of flavoring (Citroback orange)
• 2 packs of pudding powder, vanilla flavor
• 500 ml milk
• 7 egg yolks
• 150 g sugar
• 2 vanilla pods
• ½ lemon(s), untreated, grated peel
• 500 ml whipped cream
• 750 g strawberries (also frozen)
• 1 dashes lemon(s)
• 80 g sugar
• 8 sheets of red gelatin
• 1 pack of pudding powder, vanilla flavor
• 400 ml milk
• 7 tbsp sugar
• 1 tbsp fat (hard fat)
• 250 g butter
• 800 g fondant (rolled fondant) and more of your choice

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Cake for weddings, baptisms and other festive occasions with or without fondant

The bases: Separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks, sugar, and water until frothy. Mix the flour with the cornstarch, baking powder, and Citroback and sift half of it over the egg mixture. Briefly mix the mixture in on the lowest setting. Now sift in the rest of the flour mixture and mix in the same way. Fold in the egg whites in 3 portions, one after the other. Line a baking tray with baking paper and place a baking rim (28 x 36 cm) on top. Pour in the batter, smooth it out, and bake immediately at around 180°C (top and bottom heat, gas mark 3) for approx. 20-30 minutes. Remove the sponge from the baking rim and allow to cool. The vanilla cream: Stir in the custard powder with a little milk, then stir in the egg yolks. Bring the remaining milk to a boil with the sugar and the vanilla bean pulp. Remove the pan from the heat and stir in the custard mixture. Bring the whole thing back to a boil briefly. Stir in the lemon zest. Don’t be surprised if the mixture becomes very firm. Stir the thick mixture repeatedly using muscle power while it cools. Whip the cream and fold it into the cooled mixture. The strawberry mousse: Place the washed and hulled or half-thawed strawberries in a bowl and puree with a hand blender, then stir in the lemon juice and sugar. Soften the gelatine, squeeze out well, and heat gently in a saucepan until dissolved. Then stir a ladleful of the strawberry puree into the gelatine and then mix the mixture thoroughly with the puree. Cut the cooled sponge cake in half. Place the 28 x 36 cm cake edge on the plate. Place a sponge cake layer in the edge. Now first spread half of the vanilla cream on it, then spread half of the slightly set strawberry mixture on top. Place the second layer on top and spread the remaining cream and strawberry mousse in the same way. Finally, place the third layer on top. Now chill the cake for at least 3 hours. In the meantime, prepare the buttercream: Mix the custard powder with a little milk, bring the remaining milk and sugar to a boil, remove from the heat and stir in the mixed custard powder. Bring the whole thing to a boil briefly while stirring and remove from the heat to cool, then immediately stir in the solids until it has dissolved and spread out. Stir the custard occasionally. Beat the room-temperature butter with a mixer and gradually stir in the cooled custard. Immediately spread the finished cream evenly over the cold cake. Roll out the fondant to the required size (width + twice the height + 2 cm times the length + twice the height + 2 cm), roll it onto the rolling pin and place it over the creamed cake. Smooth out any excess air and decorate as you wish.