Strawberry cake

Ingredients for 1 servings:

• 1 pack of Viennese soil
• 700 g strawberries, fresh
• 500 ml Cremefine, 19% fat
• 800 g sour cream
• 50 g powdered sugar
• 2 packets of vanilla sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Whisk one bottle of Cremefine and one packet of vanilla sugar until stiff. Mix 400g of sour cream and 25g of powdered sugar until smooth. Fold in the whipped Cremefine in portions with a whisk. If you like the cream even sweeter, you can add more sugar to taste. Set the sour cream aside. Repeat the process with one bottle of Cremefine, vanilla sugar, sour cream, and powdered sugar. This will give you two bowls of sour cream. Wash 700g of strawberries and remove the stems. Halve 200g of the strawberries for decoration and set aside until the end. Cut 500g of strawberries into small pieces. Now fold the strawberry pieces into the first bowl of sour cream. The strawberry cream is now ready. Then start layering: the first layer, then strawberry cream, the middle part of the cake base, more strawberry cream, and finally the top of the cake base. Now use the second bowl of sour cream to spread it all over the cake. Use the halved strawberries you set aside for garnish. Sprinkle with sprinkles to taste, if desired. Refrigerate for at least one hour before serving.