Strawberry cake with vanilla cream

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 75 g flour
• 75 g cornstarch (Mondamin)
• 1 packet of vanilla sugar
• 1 vanilla pod(s)
• 2 tsp baking powder, level
• 4 tbsp water, hot
• 350 g whipped cream
• 350 g cream cheese (Nico Vanilla)
• 2 egg yolks
• 2 packs of gelatine – fix (instant gelatine), alternatively 8 sheets of gelatine
• 400 g strawberries
• 300 g cream
• 2 packs of cream stiffener
• 1 vanilla pod(s)
• 400 g strawberries
• Blueberries (optional)
• 1 pack of cake glaze, clear
• 4 mint leaves
• Chocolate decoration as desired
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

A dream with Nico Vanille

Separate the eggs, beat the egg whites until stiff peaks form, then beat the egg yolks with the water, sugar, vanilla sugar, and vanilla bean pulp until the mixture is almost white and light and creamy (they will have roughly doubled in volume by this time; about 6 minutes). Add the egg whites and the remaining batter ingredients to the egg yolk mixture and gently fold in until a light and fluffy batter forms. Preheat the oven to 200 degrees Celsius and line the bottom of a grease-free springform pan with baking paper. Pour in the batter and bake in the oven at 200 degrees Celsius for about 35 minutes (cover with baking paper halfway through if necessary). Turn off the oven and let the cake base rest for about 15 minutes. Then, carefully loosen it from the edges with a knife, remove the baking pan, and peel off the baking paper from the base. When the cake base has cooled completely, cut it in half horizontally. Wash the strawberries, quarter them, and let them drain, reserving the juice. Mix with Nico Vanilla, then stir in the Gelatin Fix. As an alternative to Gelatin Fix (instant gelatin without mixing), you can of course also use leaf gelatin, but you would need 8 leaves. I wouldn’t recommend using cream stabilizer because of the consistency of the cream. Whip the cream until stiff peaks form. Whisk the egg yolks until frothy and the volume has roughly doubled. First, carefully stir the egg yolk cream into the strawberry, Nico-vanilla mixture, then fold in the cream. Place a cake ring around the bottom of the sponge cake and spread half of the filling. Place the second sponge cake on top, spread the remaining cream on top, and finish with the third sponge cake. Refrigerate the cake for at least 2 hours, but preferably overnight, to allow the filling to set. For the decoration, wash and drain the berries. Whip the cream with the cream stabilizer, vanilla bean pulp, and vanilla sugar until stiff peaks form. Spread approximately 2/3 of the cream all around the cake and top with the whole strawberries, standing upright, scattering individual blueberries in the spaces between them, if desired. Prepare the glaze according to the package instructions (reserve any strawberry juice) and brush a thin layer of glaze over the berries. Transfer the remaining cream to a piping bag and decorate the outside of the cake with 16 dots of cream. Place mint leaves in the center of the cake or on top of the dots of cream, as desired. Decorate the edges with chocolate, if desired.