John Myers
Ingredients for 1 servings:
- 3 eggs
- 3 tbsp water . hot
- 150 g sugar
- 1 packet of vanilla sugar
- 200 g flour
- ½ pack of baking powder
- 300 g double cream cheese
- 300 ml cream
- 4 tbsp powdered sugar
- 2 packs of cream stiffener
- 500 g strawberries, cleaned
- 1 pack of cake glaze, red
- Fat for the mold
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
or quickly made with store-bought cake base..
Beat the eggs and water for 2 minutes until frothy. Gradually add the sugar and vanilla sugar, stirring occasionally, and then beat for another 3 minutes. Sift 200g of flour with the baking powder and fold in. Pour the batter into a greased 26cm springform pan. Bake in a preheated oven at 170°C for approx. 25 minutes. Remove from the pan immediately and allow to cool (you can do this up to 2 days in advance). Carefully and thinly slice off the top brown crust (and eat it!). Alternatively, you can quickly and easily use a store-bought sponge cake. For the topping, whip the cream, gradually adding the icing sugar and cream stabilizer. If the cream is very stiff, beat in the double cream cheese (e.g. Philadelphia) on the lowest speed. Place a cake ring around the cake base and spread the topping on top. Top with the washed, stemmed strawberries. Cook the red glaze according to the instructions (I always use a little less water), let it cool slightly, and pour it over the strawberries (if you don’t like glaze, just leave it out). Refrigerate for at least 2 hours before serving. Tip: Garnish with a nice garnish if desired.
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