Mother's Day cake

Ingredients for 1 servings:

• 1 egg(s)
• 1 egg white
• 2 tbsp water, hot
• 50 g powdered sugar, sifted
• 1 packet of vanilla sugar
• 1 pack of lemon peel, e.g. Finesse
• 50 g flour
• 1 tsp, leveled baking powder
• 700 g strawberries
• 400 ml cream
• 1 pack of cream powder for cheesecake
• 400 g sour milk or natural yogurt
• 1 pack of chopped pistachios
• 1 pack of cake glaze, red
• 250 ml water
• 2 tbsp sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours

Heart cake with strawberry cream

Beat the egg, egg whites, and water with a mixer until frothy. Mix the powdered sugar, vanilla sugar, and half a sachet of grated lemon zest and add in portions. Then continue mixing for a further 2 minutes. Mix the flour with the baking powder, sift it onto the egg custard, and stir briefly. Pour the batter into a heart-shaped cake pan (or a 26cm springform pan) lined with baking paper and bake at 200°C (preheated) for about 8-10 minutes. Let it cool in the pan. Remove the base from the pan and place it on a cake plate. Place the cleaned springform pan or a cake ring around it. For the strawberry cream, hull and puree 220g of strawberries and mix with the decorative sugar from the cheesecake cream packet. Whip the cream until stiff. First, mix the cake cream powder with the strawberry puree well, then stir in 1/2 a packet of lemon zest and the sour milk or natural yogurt. Finally, fold in the cream and spread it all over the sponge cake. Chill for about 3 hours. Now hull the remaining strawberries, halve them, and top the strawberry cream with them. Prepare the glaze with water and sugar and spread it over the strawberries. Sprinkle the chopped pistachios over the still-liquid glaze. When the glaze has set (I put the cake back in the fridge for a while, but you don’t have to), carefully remove the cake ring.