Strawberry cake on sponge cake base

Ingredients for 1 servings:

• 200 g butter
• 400 g ladyfingers
• 2 kg strawberries
• 6 packs of cake glaze
• 12 tbsp sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

For 8 pieces of cake

Melt the butter in a saucepan. Meanwhile, crumble the sponge fingers in a plastic bag using a rolling pin. Mix the melted butter with the sponge cake, spread the mixture on the bottom of a baking pan, and flatten it evenly, e.g., with a spatula. Bake in the oven at 150°C-160°C for 15 minutes. Then let it cool. Wash and hull the strawberries, and cut them into smaller pieces if desired. Finely puree 500g with a splash of water (about 100ml) using a hand blender or a mixer. Spread the remaining strawberries evenly on the bottom of the springform pan. Prepare the cake glaze according to the instructions. For the fruit juice, top up the pureed strawberries with water to make 1.5 liters of liquid. Each bag should use 2 tablespoons of sugar (30g); I used less here. Spread the finished cake glaze over the strawberries. The springform pan should prevent the glaze from leaking. Let it cool slightly and then refrigerate. The springform pan I used measures 25 cm wide, 38 cm long, and 6 cm high. I deliberately omitted sugar from the strawberries to prevent them from becoming too mushy due to cell damage and loss of liquid. If you prefer it sweeter, you can, of course, add sugar to the fruit to taste.