Frosted Strawberry Cream Cake

Ingredients for 1 servings:

• 18 cookies (butter cookies)
• 65 g butter
• 4 egg whites
• 400 g cream
• 150 g sugar
• 1 tbsp vanilla sugar
• 500 g strawberries (fresh or frozen)

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Strawberry Cream Pie

Preheat the oven to 170°C. Place the butter biscuits in a plastic bag and crush them into fine crumbs using a rolling pin. Place them in a bowl. Melt the butter and mix with the crumbs. Grease the bottom of the baking pan, pour the biscuit dough into a 27 cm springform pan and press it down firmly. Bake in the oven (convection oven: 150°C) for 7 minutes and let it cool in the baking pan. Beat the egg whites and cream separately until stiff peaks form. Mix the sugar and vanilla sugar into the cream, then fold in the beaten egg whites. Hull the fresh strawberries and let the frozen ones thaw slightly. Reserve a few for garnishing, chop the rest and lightly mash them with a fork. Fold the strawberries into the cream mixture. Pour the strawberry cream into the baking pan and smooth it down. Place the cake in the freezer for at least 6 hours. Remove from the freezer 15 minutes before serving and garnish with the remaining strawberries. The cake will keep in the freezer for a few weeks.