John Myers
Ingredients for 1 servings:
- 6 tbsp sunflower oil
- 6 tbsp, heaped sugar
- 6 tbsp, heaped wheat flour
- 3 eggs
- 1 tsp, leveled baking powder
- 300 g double cream cheese
- 200 g sour cream
- 2 packs of cream powder (paradise cream vanilla flavor)
- 750 g strawberries
- 500 ml fruit juice, e.g. raspberry juice
- 2 packs of cake glaze, red
- n. B. sugar
- 1 pinch(s) white pepper, finely ground
- some fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes
quick and easy to prepare
Mix the base ingredients with a food processor until smooth and spread evenly in a greased 28 cm springform pan. Preheat the oven to 180°C and place the pan on the middle shelf. The base will be baked through and lightly browned in about 15-20 minutes. Let it cool, remove the ring, clean it, and place it back around the base. Place the cream cheese, sour cream, and cream powder in a mixing bowl and beat with a food processor for about 4 minutes until smooth. Spread this evenly on the cake base with a spatula. Place the hulled and, if desired, sliced strawberries on top of the cream. Prepare a cake glaze from the fruit juice, sugar, a pinch of pepper, and cake glaze powder according to the package instructions. Let it cool slightly, spread it over the cake, and smooth it down. Refrigerate for about 2 hours before serving.
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