Strawberry cake with marzipan cream

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 150 g ground almonds
• 400 g whipped cream
• 100 g marzipan paste
• 1 packet of vanilla sugar
• 50 g powdered sugar
• 300 g strawberries
• 1 pack of cake glaze, red
• 40 g almond flakes

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Beat the eggs and sugar until creamy. Stir in the ground almonds. Pour the batter into a greased springform pan. Bake in a preheated oven at 180°C or fan-assisted oven at 160°C for approx. 25 minutes. Allow to cool in the pan. Mix 200g of cream and marzipan until smooth. Whisk the remaining cream with the vanilla sugar until stiff. Sift the icing sugar and fold in along with the marzipan cream. Spread on the base and chill. Wash, hull and halve the strawberries, and place them on the marzipan cream. Prepare the glaze according to the package instructions and cover the strawberries with it. Chill again. Roast the almonds in a dry pan. Remove the springform pan and press the flaked almonds onto the sides of the cake.