Puff pastry cake

Ingredients for 1 servings:

• 100 g flour
• 25 g sugar
• 1 pinch of salt
• 2 egg yolks
• 60 g butter
• 160 g almonds, ground
• 8 eggs
• 1 pinch of salt
• 100 g sugar
• 160 g flour
• 1 tsp baking powder
• 200 g strawberries
• 100 g sweets (chocolate puff pastry eggs)
• 5 tbsp strawberry jam
• 8 sheets of gelatin
• 150 g sugar
• 400 g cream
• 400 g cream yogurt
• 400 g cream
• 2 packs of cream stiffener
• 100 g almond flakes

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours 40 minutes

with strawberries and yogurt-caramel cream

For the shortcrust pastry, knead 100g flour, 25g sugar, 1 pinch of salt, 2 egg yolks, and 60g butter thoroughly, then wrap in cling film and chill for 30 minutes. Roll out the chilled dough on a floured surface and line the bottom of a 26cm springform pan. Bake at 200°C (top/bottom heat) – 180°C (fan oven) for about 10 minutes. For the almond sponge, toast the ground almonds in a dry pan and let cool. Separate the 8 eggs and beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with 100g sugar and 6 tablespoons of warm water until frothy. Then place the beaten egg whites on top and sift over 160g flour with 1 teaspoon of baking powder. Sprinkle the cooled almonds over the dough and mix everything gently. Bake in a greased (or lined with baking paper) 26 cm springform pan at 180°C (top/bottom heat) – 160°C (fan oven) for about 30 minutes, or a little longer if necessary. While the sponge cake is cooling, wash and halve the strawberries and chop the brittle eggs. Halve the sponge cake base. Gently heat the strawberry jam in a saucepan and spread half of the warm jam over the shortcrust pastry base. Place one half of the sponge cake on top and secure a cake ring around it. Then spread the sponge cake with the remaining jam and top with the halved strawberries. Sprinkle the chopped brittle eggs on top. For the filling, soften the gelatine. Melt 150g of sugar in a saucepan until light brown caramel, then add 200g of cream. Stir until the caramel has dissolved and a creamy sauce forms. Remove the pan from the heat, squeeze out the gelatine, and dissolve it in the caramel cream. Then stir in the yogurt cream and let the cream set. Whip 200g of cream until stiff and fold it into the set cream. Pour about half of the cream over the strawberries. Place the second half of the sponge cake on top and spread the remaining cream over it. The cake now needs to chill for at least 4 hours, but I prefer to let it cool completely overnight. Toast the flaked almonds in a pan without any fat and let cool. Whip 400g of cream with 2 packets of cream stiffener until stiff and cover the cake with it. Fill a piping bag with the remaining cream for decoration. The cake can now be decorated as desired with the cream, strawberries, and flaked almonds. Unfortunately, I don’t have an exact calorie count, but this cake is on the heavier side. But it tastes incredibly delicious!