Strawberry cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 120 g flour
• 1 pinch of salt
• 2 cups of whipped cream (200 g each)
• 2 packs of cream stiffener
• 2 cups of sour cream (150 g each)
• 2 packs of Agartine
• 30 m.-sized strawberries
• 2 packs of cake glaze, clear
• 4 tbsp sugar
• 500 ml water
• 1 tsp vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

Preheat the oven to 180°C (top and bottom heat). Grease a springform pan (22cm diameter). Place the eggs, 100g of sugar, and vanilla sugar in a bowl and beat with a food processor for 12 minutes on speed 4. Add the flour and salt and fold in for 5 seconds on speed 3. Fold in a little more with a spatula. Pour the sponge cake mixture into the prepared pan and bake immediately for 20-25 minutes. Let it cool for 10 minutes before removing from the pan. Then divide the sponge cake into two layers. Whip the cream with the cream stiffener until stiff. Place the cake in a sturdy cake ring to prevent spillage. Cook the agartine according to the package instructions. Mix the sour cream, the slightly cooled agartine, and 20g of sugar. Spread half of it on one half of the sponge cake. Place the other sponge half on top of the spread. Spread the rest of the cream mixture on the other half. Wash and halve the strawberries, and arrange them on the cake. Bring 2 packets of clear cake glaze, sugar, and water to a boil and simmer briefly. Quickly spread the glaze over the cake with a tablespoon. Refrigerate the cake for 3 hours to allow it to set. Remove from the refrigerator and serve chilled.