Strawberry cake

Ingredients for 1 servings:

• 70 g flour
• 2 tsp, leveled baking powder
• 2 tbsp cocoa powder
• 80 g sugar
• 2 eggs
• 50 ml espresso (or strong coffee)
• 4 tbsp Amaretto
• 1 pinch of salt
• 750 g strawberries
• 125 g sugar
• 2 tbsp lemon juice
• 200 g cream cheese (approx. 12% fat)
• 200 g whipped cream
• 60 g gelatine (instant)
• 1 ½ sheets of white gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

clever recipe with dark sponge cake

Preheat oven to 180°C. Line the bottom of a 24cm springform pan with baking paper. Make the base: Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks. Beat the egg yolks, sugar, and 2 tablespoons of water until frothy. Mix the flour, cocoa powder, and baking powder well, sift over the egg yolk mixture, and stir briefly. Fold in the stiff peaks of the egg whites. Pour into the springform pan, smooth the surface, and bake for 20-25 minutes. Let the base cool briefly, carefully loosen the cake edges all around with a knife, turn the base out onto a cake plate, and slowly peel off the baking paper. Prick the base several times with a fork, place a cake ring around it, mix the cold espresso and Amaretto, soak the base, and let cool. Make the filling and icing: Finely puree 700g hulled strawberries (leave about 50g for decoration), sugar, and lemon juice with a food processor. Whip the whipped cream until stiff peaks. Mix 350g of strawberry puree and cream cheese with a hand mixer and thoroughly beat in 45g of instant gelatin. Fold in the stiff whipped cream, spread the mixture on the cake base and smooth it down. Soak the gelatin leaves in cold water. Take about 4 tablespoons of the remaining strawberry puree, heat it gently in a small saucepan, and dissolve the well-squeezed gelatin leaves in it. Mix the remaining strawberry puree with 15g of instant gelatin until smooth, ensuring no lumps form, then thoroughly stir in the dissolved gelatin leaves. Pour the puree onto the base, starting from the center, and gently tilt it to spread it evenly. The cake should be refrigerated for at least 4 hours; overnight is fine too. Decorate with cream and/or strawberries before serving.