Creamy strawberry cake

Ingredients for 1 servings:

• 150 g biscuits (wholemeal biscuits)
• 75 g butter
• 2 eggs
• 50 g powdered sugar
• 2 tbsp flour
• 2 tbsp cornstarch
• 300 ml milk, cold
• 150 g strawberries
• 2 tbsp jam (strawberry jam)
• 1 tbsp lemon juice
• 1 tbsp water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place the biscuits in a freezer bag and finely crumble with a rolling pin. Melt the butter in a pan. Add the biscuit crumbs and mix well. Press the mixture into an 18 cm springform pan and refrigerate. Beat the two eggs with the powdered sugar until thick and foamy. Sift the flour and cornstarch over the biscuit mixture and mix to combine. Add a little milk and stir until smooth. Heat the remaining milk in a pan until almost boiling. Then stir into the egg mixture. Pour the mixture back into the pan and bring almost to a boil, then simmer over low heat for 2 to 3 minutes, stirring occasionally. Allow to cool. Hull, wash, and slice the strawberries. Pour the cream into the springform pan on top of the biscuit base and arrange the strawberries on top. Bring the strawberry jam, lemon juice, and 1 tablespoon of water to a boil in the pan and reduce by two-thirds. Spread over the strawberries as a glaze and refrigerate the cake until ready to serve.