Fruity number cake with strawberry cream

Ingredients for 1 servings:

• 7 eggs
• 182 g flour
• 150 g sugar
• 84 g baking cocoa
• e.g. vanilla
• 1 pinch of salt
• 56 ml oil
• 56 ml milk, lukewarm
• 300 g strawberries, frozen, thawed
• 75 g gelling sugar 3:1
• 600 g cream
• 15 tsp San-apart
• 300 g double cream cheese
• ¾ tsp vanilla extract
• n. B. Meringue(s) (meringue dots), red and white
• some raspberries, halved
• some strawberries, halved
• some confectionery (Giotto)
• some flowers, in red, white and pink
• some mint leaves
• some fondant to seal the stem ends

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

For the sponge cake, beat the eggs and sugar for about 10 minutes until frothy. Mix together the flour, cocoa, vanilla, and salt. Mix the oil and milk. First fold the flour mixture, then the milk mixture into the egg mixture. Place a square baking frame on a baking sheet lined with baking paper, making full use of the baking sheet space, and secure the baking paper to the top edge with metal paper clips. Pour in the batter. Bake the sponge cake in a preheated oven at 190°C (top/bottom heat) for about 15-20 minutes on the middle shelf. Do a skewer test. Divide the cooled sponge cake into 2 layers. For the cream, first make the strawberry puree. To do this, puree the strawberries. Mix with the gelling sugar in a saucepan and bring to a boil. Simmer for about 4-5 minutes, then transfer to a bowl and allow to cool completely and thicken. Combine the strawberry puree with cream cheese, vanilla extract, cream, and San-apart; whip the mixture until stiff. Place two number or letter stencils on both the bottom and top sponge cakes and cut them out neatly. Dot the cream neatly on the bottom numbers. There’s plenty of cream, so feel free to dot them generously. Place the top cake layers on top and dot the cream as well. Decorate the numbers as desired.