Eukas Strawberry-Lime Cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 3 tsp, leveled baking powder
• 40 g cornstarch
• 500 g mascarpone
• 200 ml cream
• 250 g strawberries
• 50 g sugar
• 500 g mascarpone
• 200 ml cream
• 5 limes, juice and pulp
• 50 g sugar
• 1 sachet of gelatine – fix (15 g)
• Strawberries, for decoration
• possibly cornflakes (caramel cornflakes)

Instructions

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

fruity-fresh summer cake

Line the base of a springform pan with baking paper, grease and flour the sides. Preheat oven to 180°C. In a bowl, beat the eggs with sugar and vanilla sugar on high for about 4-5 minutes until frothy. Weigh the flour, baking powder and cornstarch and sift them into the egg mixture, then stir in on low speed. Pour the mixture into the springform pan and place in the oven. Bake for about 25 minutes, then remove and let cool. Carefully remove the baking paper from the base and cut in half to create two cake layers. Wash the strawberries, remove the green parts, and cut into small pieces. In a bowl, beat the cream and sugar until frothy, add the mascarpone and half of the gelatin fix (about 7.5 g), and mix until smooth. Fold the strawberries into the mascarpone cream. Spread the strawberry cream evenly over the bottom cake layer, then place the second layer on top and press down lightly. Refrigerate. Halve 5 limes and squeeze out the juice. Reserve the flesh, but do not discard. Whip the sugar and cream, stir in the mascarpone, lime juice, and lime pulp, and mix with the remaining gelatin mix until smooth. Spread about 2/3 of the cream over the cake and spread evenly. Transfer the remaining cream to a piping bag fitted with a star nozzle. Decorate the cake with puff pastry, strawberries, and (if desired) caramel cornflakes.