Regina's strawberry cake with vanilla cream

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 125 g sugar
• 2 bags of vanilla sugar
• 60 g oil, e.g. sunflower oil
• 125 g flour
• 1 ½ tsp baking powder
• 75 g egg liqueur
• 300 ml cream
• 200 ml sour cream
• 1 bag of vanilla sugar
• 1 sachet of lemon flavoring (lemon zest)
• 1 pack of cream powder (e.g. paradise cream vanilla, cream, straciatella or lemon)
• 750 g strawberries
• 200 g currant jelly
• ½ bag(s) of gelatin powder
• 2 tbsp water

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 55 minutes

Dough with egg liqueur, cream with paradise cream, glaze with currant jelly

For the batter, mix all the ingredients for the batter with a food processor for 5 minutes. Line the bottom of a 26cm springform pan with baking paper (do not grease the sides) and pour in the batter. Don’t be alarmed by the small amount of batter; it will rise beautifully! Bake in a preheated oven at 180°C (top/bottom heat) for 20 minutes. Loosen the sides of the springform pan and remove the baking paper, then let cool on a wire rack. For the topping, beat the cream with the cream powder, vanilla sugar, and lemon zest for 3 minutes (the mixture will be quite firm). Fold in the sour cream. Place a cake ring around the base and spread the vanilla cream on the cooled base. Arrange the washed and stemmed strawberries (large ones should be halved) on top of the vanilla cream, round side up. For the glaze, mix the gelatin with 2 tablespoons of water in a small saucepan and let it sit for 10 minutes. Then heat while stirring until it liquefies. Then stir in the blackcurrant jelly, heating again if necessary, until it reaches a glaze-like consistency. Brush the glaze over the strawberries. Refrigerate the cake for 1 hour.