John Myers
Ingredients for 1 servings:
- 4 eggs, separated
- 3 tbsp water, cold
- 200 g sugar
- 1 packet of vanilla sugar
- 200 g flour
- 1 tsp baking powder
- 2 cups of cream
- 2 packs of cream stiffener
- 200 g strawberries
- Sugar to taste
- 1 cup of cream
- 1 pack of cream stiffener
- some strawberries
- 1 tbsp cocoa powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Beat the egg whites with the cold water until stiff, then add the sugar and vanilla sugar. Stir in the egg yolks. Mix the flour with the baking powder and fold in. Pour the batter into a springform pan lined with baking paper and bake in an oven preheated to 200°C for 25 minutes. Remove from the oven, turn out onto a wire rack and carefully peel off the baking paper. Allow the base to cool completely, then cut in half horizontally. For the filling, whip the cream with the cream stiffener until stiff. Sort and wash the strawberries, drain well and puree. Fold into the cream and sweeten with sugar to taste. Place the bottom sponge layer on a cake plate, spread about 2/3 of the strawberry cream on it and cover with the second layer. Spread the rest of the strawberry cream on top. Whip the remaining cream with the cream stiffener and cover the cake all over. Finally, pipe rosettes and place a whole or half strawberry on each one. Dust the center of the cake with cocoa powder and place the cake in the refrigerator until ready to eat.
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