Mother's Day cake with strawberry buttercream

Ingredients for 1 servings:

• 4 m.-sized eggs
• 4 tbsp water, hot
• 130 g sugar
• 1 packet of vanilla sugar
• 100 g spelt flour
• 2 tsp, leveled baking powder
• 100 g cornstarch
• some butter for greasing
• 200 ml cream
• 600 g white chocolate coating
• 500 g strawberries
• 1 pack of vanilla pudding
• 100 g sugar
• 300 g butter, at room temperature
• 500 g fondant, white
• 50 g fondant, various colors
• n. B. sugar pearls

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Cooking/baking time approx. 40 minutes; Total time approx. 2 days 1 hour 40 minutes

summery fruity, for a 26 cm mould

For the batter, grease the bottom of a 26cm springform pan and line it with baking paper. Do not grease the sides, otherwise the batter will not rise. Preheat oven to about 180°C (top/bottom heat) or about 160°C (fan). In a mixing bowl, beat the eggs and hot water with a mixer on high for 1 minute until frothy. Mix the sugar and vanilla sugar, stir in for 1 minute, and beat the mixture for another 2 minutes. Mix the flour, baking powder, and cornstarch and briefly stir in on the lowest speed. Pour the batter into the springform pan and smooth it out. Place the cake pan on the lower third of the oven rack. Baking time is approx. 35 minutes. Remove the cake base from the pan and let it cool, ideally overnight. The next day, carefully peel off the baking paper and cut the base horizontally once. For the ganache, bring the cream to a boil in a saucepan. Chop the chocolate into small pieces with a knife and add it to the hot cream in the pot, making sure everything is covered. Let it stand for 2 to 3 minutes, then mix well with a spoon and refrigerate overnight. For the cream, puree the washed and hulled strawberries with a hand blender. Measure out 0.5 liters. Make a pudding with the strawberry puree. To do this, mix the pudding powder with 3-4 tablespoons of strawberry puree and the sugar in a small bowl. Bring the remaining strawberry puree to a boil, remove from the heat and stir in the pudding powder mixture. Boil the mixture for another minute, stirring constantly. Let the pudding cool overnight. The next day, beat the butter with a mixer until soft and add the cooled pudding a tablespoon at a time. Each added amount of pudding should be mixed into the mixture before adding the next spoonful. Spread the cream over the cake and the ganache around the cake. After letting it rest for about 30 minutes, cover with the rolled-out fondant layer and decorate as desired. In my experience, the true flavor only really reveals itself when the cake is allowed to rest overnight.