Best strawberry cake

Ingredients for 1 servings:

• 200 g sugar
• 5 m.-sized eggs
• 200 g flour
• 50 g cornstarch
• 1 packet of baking powder
• 1 lemon(s), zest
• 80 g butter
• 250 g strawberries
• 200 g sour cream
• 400 ml cream
• 3 packs of cream
• 4 sheets of gelatin
• 2 tbsp, heaped sugar
• 1 packet of vanilla pudding powder
• 350 ml milk
• 50 g sugar
• 4 sheets of gelatin
• 200 g sour cream
• 750 g strawberries
• 2 packs of cake glaze, red
• 500 ml cherry juice
• 200 ml cream
• 1 pack of Sahnefest
• n. B. almond flakes

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 50 minutes

for a 26 cm springform pan, a summer classic with a twist

Preheat the oven to 160°C (top and bottom heat). For the Viennese cake base, line a 26cm springform pan with baking paper and oil it. Beat the eggs until frothy. Gradually add the sugar. Continue beating for about 3-5 minutes. The mixture should now be well set. Heat the butter until hot and zest the lemon. Mix the flour, cornstarch, and baking powder together and sift it through a sieve onto the sugar and egg mixture. Add the zest and carefully fold it in with a wooden spoon. Gradually add the hot butter and fold it in. Then immediately pour the mixture into the springform pan and bake for about 40 minutes. The cake base will bake beautifully evenly. After baking, carefully remove the base from the pan, turn out onto a wire rack, and let it cool. While the base is baking, for the custard, mix the custard powder with the sugar and stir in about 4 tablespoons of milk until smooth. There should be no lumps left. Heat the remaining milk in a small saucepan. Meanwhile, soak the gelatin in cold water. When the milk boils, stir in the mixed powder and bring to a boil briefly. Squeeze out the gelatin and dissolve it in the hot pudding. Then pour the pudding into a medium-sized mixing bowl and let it cool for about 40 minutes while stirring. During this time, for the strawberry cream and sour cream, hull the fresh strawberries and puree all but a few. Cut the rest into small cubes. Soak the gelatin in cold water. Whip the cream with the cream stiffener. Add the sour cream, strawberry pieces, and sugar to the strawberry puree and mix. Squeeze out the gelatin and warm it gently in a saucepan. To compensate for the cold, add a few tablespoons of the strawberry cream and sour cream to the gelatin, then stir the gelatin into the remaining cream. Finally, fold in about 300g of cream, reserving about 100g for the custard. While the cream thickens slightly in the fridge for about 30 minutes, halve the cooled cake base and enclose one half with a cake ring. Then spread the strawberry sour cream cream on top and finish with the second layer. Now mix the cooled pudding with the sour cream and the reserved cream. If necessary, also let the cream set briefly in the fridge and then spread it on the second cake base. For the topping, hull the strawberries and place them whole on the cake. Bring the cake glaze and cherry juice to a boil according to the package instructions and spread it over the strawberries using a tablespoon, working from the inside out. The cake can now be refrigerated for about 1 – 1.5 hours. Since the cream has time to cool between each step, the resting time in the fridge is relatively short. To decorate, remove the cake from the cake ring. Whip the cream with the cream stiffener and decorate the edges of the cake with it. Optionally, sprinkle the edges with toasted almond flakes.