Heavenly cake with strawberries

Ingredients for 1 servings:

• 200 g butter
• 200 g sugar
• 200 g flour
• 2 eggs
• 1 egg yolk
• 1 pinch of salt
• 3 tsp baking powder
• Grease for the molds
• 5 egg whites
• 170 g sugar
• 600 g strawberries
• 3 cups of cream
• 1 cup crème fraîche
• 3 ½ packs of cream stiffener
• 180 g sugar
• 1 pinch of salt
• Almond flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Make a smooth batter from the ingredients for the sponge mixture and divide it between two greased 28 cm springform pans. For the meringue, beat the egg whites until stiff peaks form, slowly adding the sugar. Divide the egg whites equally between each springform pan. To decorate, lightly mound the egg whites with a tablespoon and scatter flaked almonds on top. Bake in a preheated oven at 185°C (top/bottom heat) for 25 minutes, then turn off the oven and let cool with the door slightly ajar. Meanwhile, hull and finely chop the strawberries, then place them in a sieve. Sprinkle with some of the sugar and let them drain for about 20 minutes. This step draws out the water from the strawberries. Whip the cream, cream stabilizer, the remaining sugar, and a pinch of salt until stiff peaks form. Then carefully stir in the cup of crème fraîche and the strawberries. Season to taste with sugar. Place one of the layers on a cake plate and place a cake ring (or the edge of a springform pan) around the layer. Spread the filling on top. Cut the other layer into desired pieces and spread it over the filling. Refrigerate overnight to set. Tips: I like to use pastry cream, as it sets more firmly. You can also top the filling with orange zest and/or coconut flakes.