Strawberry cake Prince Pückler style

Ingredients for 1 servings:

• 150 g flour
• 50 g sugar
• 100 g butter
• 1 egg yolk
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 egg(s)
• 1 egg white
• 2 tbsp water, hot
• 50 g flour
• ½ tsp baking powder
• 20 g cocoa
• 20 g butter, melted
• 2 tbsp chocolate chips, optional
• 250 ml milk
• 1 packet of vanilla pudding powder
• 150 g cream
• 2 packets of vanilla sugar
• 40 g sugar
• 150 g cream cheese
• 1 Bourbon vanilla pod(s), including the pulp
• some lemon zest, optional
• 1 sheet of white gelatin, optional
• 200 g strawberries
• 1 pack of cake glaze, red
• 2 tbsp sugar
• 250 ml water
• cream
• possibly almond flakes or white chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

for a 26cm springform pan

For the shortcrust pastry, quickly knead the ingredients together. Wrap the dough in cling film and chill for about 30 minutes. Then line a greased 26cm springform pan with the dough, pulling the edges up by 1 to 2 cm. If you like, you can now sprinkle some chocolate chips on the base. For the sponge cake, beat the egg, egg whites, sugar, and vanilla sugar with 2 tablespoons of hot water for about 5 minutes until frothy. Mix the flour, baking powder, and cocoa powder and carefully fold into the mixture, then add the melted butter. Pour the sponge cake batter onto the shortcrust pastry. Bake in an oven preheated to 175°C (top/bottom heat) for about 20 minutes on the middle rack. Do the skewer test. Remove the base from the pan and let it cool on a wire rack. For the vanilla cream, make a pudding from the pudding powder, milk, cream, sugar, vanilla sugar, lemon zest, and vanilla seeds. The soaked gelatin leaf can be added to the hot pudding. However, you only really need it if you have powder for a cream pudding; otherwise, you can omit it. Stir the cream cheese into the hot pudding until it is completely distributed. Let the cream cool slightly and then spread it evenly over the base. For the strawberry topping, arrange the hulled and sliced ​​strawberries on the vanilla cream. Then prepare the glaze according to the package instructions and pour it over the strawberries. Chill the cake for about 2 hours. If you like, you can decorate the cake with sliced ​​almonds, white chocolate shavings, or whipped cream before serving.