Simple strawberry cream cake

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• 2 packets of vanilla sugar
• 80 g flour
• 1 packet of baking powder
• 40 ml oil
• 40 ml milk
• 300 g strawberries
• 3 tbsp powdered sugar
• 1 tbsp honey
• 1 lemon(s), squeezed
• 400 ml cream
• 1 sachet of instant gelatin
• 100 g chocolate shavings
• n. B. Strawberries for garnishing
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 10 minutes

with chocolate, for 18 servings

For the sponge cake, beat the eggs with the sugar and vanilla sugar until creamy. Next, add the flour and baking powder and mix well. Finally, add the oil and milk and mix everything until smooth. This amount of batter is enough for two bases; you can either make the batter all at once or divide it between the two. Now take the greased 25 cm springform pan and pour the batter into it. Bake the sponge cake in a preheated oven at 180 °C (top/bottom heat) for about 15-20 minutes. Do the toothpick test and observe. Then let the sponge cake cool. For the strawberry cream, finely purée the strawberries with the powdered sugar, honey and lemon juice. Whip the cream until stiff peaks. Keep the cream in the refrigerator until the end to make it easier to whip. Now add the gelatin while stirring. Finally, add the strawberry puree and stir briefly until combined. Cut the sponge cake in half (for those baking it all at once). Place one half in the springform pan, top with 2/3 of the strawberry cream and spread it evenly. Place the second layer on top and spread the remaining cream on top. Chill in the refrigerator for about 4-5 hours, or preferably overnight. Once cooled, remove from the springform pan and garnish with chocolate shavings and strawberries.