Strawberry brittle cake

Ingredients for 1 servings:

• 125 g butter
• 100 g sugar
• 200 g flour
• 1 egg(s)
• 1 tsp baking powder
• Strawberries, 1-2 bowls
• 1 point cake glaze, red
• 500 g sweet cream
• 1 point cream stiffener
• 2 tbsp vanilla sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a shortcrust pastry from the first 5 ingredients (butter to baking powder). Bake at 200°C for 10-15 minutes to make 2 layers (26cm springform pan). One layer should be thicker than the other, about 2/3 to 1/3. Crumble the thinner layer once it has cooled. Heat 1 tbsp butter with 2 tbsp sugar in a pan and add the crumbled layer. Stir everything until a brittle mixture forms, then let it cool. Whip the 500ml of heavy cream with the cream stiffener and vanilla sugar until stiff. Wash the strawberries, remove the stems, and halve them. Make a cake ring around the other layer. Arrange the strawberry halves on top. Prepare the packet of red glaze according to the package instructions and pour over the strawberries. Then spread the whipped cream on top. Finally, scatter the brittle crumbs on top. Chill the cake for a few hours. Also very tasty with gooseberries, then use 1 packet of clear cake glaze.