Strawberry and lemon cream cake

Ingredients for 1 servings:

• 250 g flour
• 50 g sugar
• 1 pinch of salt
• some lemon(s), the zest of it
• 125 g margarine
• 1 egg(s)
• 750 g strawberries, fresh, cleaned
• 50 g sugar
• 2 tbsp grenadine
• 2 packs of cake glaze, red
• 1 point jelly (lemon)
• 125 ml white wine
• 175 g sugar
• 200 g cream cheese
• 2 packets of vanilla sugar
• 4 tbsp lemon juice
• ½ liter cream

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 5 minutes

Prepare the dough and chill. Roll out the dough and place it on the bottom of a springform pan lined with baking paper. Prick it several times with a fork. Bake in a preheated oven at 200°C (top/bottom heat) for 20 minutes. Let it cool in the pan. Sprinkle the strawberries with sugar and let them juice. Drain and top up with water, leaving only half a liter of juice. Add the grenadine syrup. Prepare a glaze according to the instructions using one packet of cake glaze and strawberry juice. Spread half the strawberries on the base and spread the glaze over the top. Mix the jelly with the white wine and let it sit for 10 minutes. Dissolve it with the sugar over low heat, then let it cool. Mix the cream cheese with the vanilla sugar and lemon juice, then add the jelly. Fold the stiffly whipped cream into the semi-stiffened mixture and then spread it over the strawberries. When the mixture has stiff peaks, scatter the remaining strawberries on top. Prepare a second glaze using the remaining strawberry juice and spread it over the strawberries.