Easter cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, cold
• 150 g sugar
• 1 pinch of salt
• 60 g flour
• 60 g cornstarch
• ½ tsp baking powder
• 350 g white chocolate
• 500 ml whipped cream
• 400 g strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 25 minutes

white chocolate cake with strawberries

For the sponge cake, separate the eggs. Beat the egg whites with 4 tablespoons of cold water until stiff. Sprinkle in the sugar and salt and continue beating until the egg whites are glossy. Briefly beat in the egg yolks. Sift the flour, cornstarch, and baking powder over the cake layer and fold in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 180°C for 20-25 minutes. Allow to cool on a wire rack, remove from the pan, and cut into 2 layers. Roughly chop 300g of the chocolate. Bring the cream to a boil, remove from the heat, and melt the chopped chocolate in it. Chill the chocolate cream overnight. Use a vegetable peeler to shave off the remaining white chocolate. Hull the strawberries, set aside 12 good-looking berries, and slice the rest. Whip the white chocolate cream until creamy. Spread some of the chocolate cream on the bottom sponge cake, top with strawberry slices, and spread more chocolate cream on top. Place the second sponge cake on top and spread chocolate cream all over. Garnish the cake with the remaining strawberries and chocolate shavings. Refrigerate until ready to serve.