John Myers
Ingredients for 1 servings:
- 2 egg whites
- 2 tbsp water
- 80 g sugar
- 2 egg yolks
- 40 g flour
- 40 g cornstarch
- 1 tsp baking powder
- 10 sheets of gelatin
- 700 g strawberries
- 120 g powdered sugar
- some lemon juice, freshly squeezed
- 400 ml whipped cream
- 300 g cream puffs, mini, frozen
- some jam, strawberry
- 300 g strawberries, for topping
- 1 pack of cake glaze, red
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 40 minutes
summery fruity, quick and easy to make
For the batter, beat the egg whites with the water until stiff. Continue beating, gradually add the sugar and beat well. Add the egg yolks and mix in. Mix the flour, cornstarch, and baking powder together and fold in. Pour the batter into a greased springform pan (26 cm diameter) and level the surface. Bake in a preheated oven at 180 degrees Celsius for about 20 minutes. Allow to cool. For the cream, soak the gelatine leaves in cold water. Finely puree the strawberries and mix with the powdered sugar and a little lemon juice. Dissolve the gelatine according to the package instructions and stir into the strawberry puree. As soon as the puree begins to set, whip the whipped cream until stiff and fold in. Place the cooled cake base on the cake plate, spread with a little strawberry jam, and place a cake ring around it. Pour in the strawberry cream. Distribute the frozen mini profiteroles evenly on top and press them into the strawberry cream. Then spread the cream evenly over the top. Refrigerate the cake for several hours. Halve or slice the strawberries, depending on their size, for topping. Top the cake with them. Prepare the glaze according to the package instructions and spread it over the strawberries. Then, remove the cake ring.
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