Strawberry cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 75 g sugar
• 1 tbsp vanilla sugar
• 150 g flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 225 g jam (blackcurrant jelly, strawberry jelly or redcurrant jelly)
• 500 ml buttermilk
• 500 g whipped cream
• 10 sheets of white gelatin
• 120 g sugar
• 1 tbsp vanilla sugar
• 300 g strawberries, cleaned, not cut
• 65 g currants, red, cleaned, weighed
• 60 g currants, black, cleaned and weighed
• Berries for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

with buttermilk and cream

Preheat the oven to 200°C top/bottom heat (175°C fan/convection oven, gas mark 3). Meanwhile, for the sponge cake, separate the eggs. Beat the egg whites with the salt until stiff, then carefully fold in the lightly beaten egg yolks. Sift the flour mixed with the baking powder over the mixture and fold it in lightly. Spread the batter onto a baking tray lined with baking paper and bake on the middle shelf for 12-15 minutes until light golden brown. Turn the sponge cake out onto a damp towel dusted with sugar. Remove the paper, spread the jelly onto the sponge cake, and roll up the sponge cake from the wide side. Allow to cool, then cut into 18 2cm slices. Place a 26cm springform pan or a similar cake ring on a cake plate. Line the base and sides with the slices (the edges don’t necessarily have to be completely closed!). Mix the buttermilk with the sugars. Soak the gelatine and then dissolve it in a warm water bath. Stir 1 tablespoon of buttermilk into the gelatine, then pour it into the buttermilk while stirring. Chill, stirring occasionally. Once the buttermilk has thickened, whip the cream until stiff peaks form and fold in. Spread a layer of cream over the cake base, then fold the prepared fruit into the remaining cream and spread everything on top. Spread it in a light dome shape and decorate with a few berries. Refrigerate for at least 4 hours, preferably overnight, before removing the cake ring. The cake can be cut into 12-14 large slices.