Strawberry cake

Ingredients for 1 servings:

• 6 eggs
• 1 tbsp water, cold
• 150 g sugar
• 150 g flour
• tsp baking powder
• 3 tsp vanilla sugar
• 3 tsp lemon peel
• 500 g strawberries, fresh
• 600 g cream cheese
• 200 ml whipped cream
• 100 g powdered sugar
• 12 sheets of gelatin or 2 packs of ground gelatin
• 7 strawberries, fresh
• 10 g pistachios
• 200 g whipped cream
• 1 pack of cream stiffener
• 1 pack of almonds, sliced
• n. B. mint leaves

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 40 minutes

very light and refreshing

Separate the eggs. Whisk the egg yolks with the sugar and vanilla sugar until frothy. Beat the egg whites with the cold water using a hand mixer on high speed until stiff peaks form and carefully mix into the egg yolk mixture. Then mix the flour with the baking powder and add to the batter, gently folding it in. I only use the hand mixer for the egg whites. Pour the batter into a 26 cm springform pan lined with baking paper and smooth it out. Preheat the oven to 160°C fan/convection oven or 180°C top and bottom heat and bake for about 25 minutes (be sure to do the skewer test, as every oven is different). Then let the sponge cool completely on a wire rack. Only then remove the sponge base from the springform pan and cut it in half crosswise. Carefully wash the strawberries and drain well. Puree 300g strawberries with 100g sugar and set aside. Soak the gelatine in cold water for 10 minutes. Beat the cream cheese with a hand mixer on the lowest speed and add the pureed strawberries, stirring briefly with a whisk. Dissolve the gelatine according to the package instructions. Important: do not boil! Add one tablespoon of the strawberry cream to the well-dissolved gelatine, stirring constantly. Then add another 3-4 tablespoons, one at a time, to the gelatine mixture, stirring constantly. Then carefully add the gelatine mixture to the remaining cream, stirring constantly. Whip the cream on the highest speed until stiff peaks form and fold it into the strawberry cream. Place the first sponge cake layer in the springform pan or enclose it in a cake ring and spread 1/3 of the strawberry mixture on top. Cut 200g of strawberries into pieces. Distribute the strawberry pieces evenly over the cream, letting them sink in. Place the second sponge cake layer on top and spread half of the remaining strawberry mixture and the remaining strawberry pieces on top. Then place the third sponge cake layer on top and spread the remaining cream on top. Leave the cake in the refrigerator for at least 4 hours, ideally overnight. Then place the cake on a cake plate lined with a cake stand and remove the springform pan or cake ring. Use a cake divider to mark out the 14 slices of the cake. This is not necessary, but then the decoration will be the same on each slice. To decorate, whip the cream with a sachet of cream stiffener until stiff and spread it on the edge of the cake. Sprinkle with sliced ​​almonds along the edge. Pipe the remaining cream in tufts onto each slice. Quarter the remaining strawberries and place them on the tufts. Pipe a larger tuft in the center of the cake and arrange the remaining strawberry pieces on top as desired. Decorate with mint leaves. Sprinkle lightly with the chopped pistachios at the end. Of course, you can also decorate the cake however you like.