Fruit cream cake

Ingredients for 1 servings:

• 3 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• ½ tsp baking powder
• ½ tbsp cocoa powder (for the chocolate version)
• 1 large can of fruit (optional), possibly more
• 9 sheets of gelatin
• 4 cups whipped cream
• 4 packets of vanilla sugar
• 1 cup of cream, for decoration
• ¼ pack of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

light sponge cake base with plenty of calories and fruit of your choice

For the base, beat the eggs, sugar, and vanilla sugar for 2-3 minutes until frothy. Then sift the flour and baking powder and add them (and the cocoa powder for the chocolate base). Mix until thick and runny and bake in a springform pan for about 20 minutes at 180-200°C (350-400°F). When the base has cooled slightly, cut it in half to create two layers (it works better if it’s a day old). Place one of the two layers in a cake ring, leaving about 1 cm of space between the base and the ring. For the topping, puree enough fruit to make about 400 ml (14 oz). Prepare the gelatine according to the instructions. Beat the 4 cups of cream with the 4 sachets of vanilla sugar until stiff peaks form. Melt the gelatine over low heat and stir it into the fruit mixture. Fold the fruit mixture into the whipped cream and spread the cream about 1 cm thick over the bottom layer and up to the cake ring (reserve some). Place the second layer in the center of the ring and spread the remaining fruit and cream mixture on top. Chill for at least two hours before removing the ring. Whip the remaining cream with 1/4 sachet of cream stiffener (about 1 tsp) until stiff peaks form and decorate the cake with cream and fruit pieces or chocolate decorations. It’s a huge calorie bomb, but incredibly delicious. I like the cake best with strawberry cream, but I’ve also tried morello cherries, peaches, and blueberries.