John Myers
Ingredients for 1 servings:
- 300 g cream cheese
- 600 ml cream
- 150 g strawberries, frozen
- 4 tbsp sugar
- 3 bags of gelatin (instant gelatin) or agartine
- 100 g sugar
- 3 tbsp water, hot
- 100 g flour
- 1 tsp baking powder
- 2 eggs
Instructions
Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 55 minutes
light and easy enjoyment for every occasion, without any pieces
Thaw the strawberries. Meanwhile, bake the sponge cake. Separate the eggs and beat the egg yolks with 3 tablespoons of hot water until frothy. Then add the sugar and beat until the cream turns whitish and the sugar has dissolved. Then mix the flour and baking powder, stir in, and finally carefully fold in the stiffly beaten egg whites. Pour the batter into a 28 cm diameter springform pan lined with baking paper and bake in a preheated oven at approximately 170°C (top/bottom heat) until the sponge cake is lightly browned and nicely risen, about 20 minutes. Remove from the oven and let cool. While the sponge cake is cooling, puree the strawberries and mix with the cream cheese until creamy. Vegetarians can now continue with the agartine, as directed on the package. If you like, use instant gelatin; sprinkle it in while whipping the cream until stiff. Now fold the cream into the cream cheese and strawberry mixture and then sweeten with sugar to taste. Spread the mixture over the cooled sponge cake and let it set in the refrigerator, preferably overnight. The cream cheese makes the cake so light that everyone can eat a second slice. Very popular with children and edible any time of year. Tips: Of course, you can also use fresh strawberries or other fruits. You don’t have to puree them; you can simply fold them into the mixture, perhaps using a little less gelatin. I’ve already tried it with raspberries and blueberries; it’s delicious!
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