Strawberry cake with sour cream and vanilla cream

Ingredients for 1 servings:

• 250 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 125 ml oil
• 150 ml orange lemonade
• 250 g flour
• 3 tsp, heaped baking powder
• 600 ml cream
• 400 ml sour cream
• 2 packets of vanilla sugar
• 2 packs of cream powder (paradise cream vanilla)
• 1 ½ kg strawberries
• 1 pack of cake glaze, red
• n. B. water

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 5 minutes

Sheet cake

The quantities in the list of ingredients are for one baking tray. For a 26cm springform pan, use half the ingredients. For the base, beat the eggs with the sugar and vanilla sugar. Add the oil, orange soda, flour and baking powder. Spread the batter on a baking tray lined with baking paper and bake in a preheated oven at 180°C (top/bottom heat) for 25 minutes. For the topping, beat the cream with the cream powder and vanilla sugar for 3 minutes (the mixture will be quite firm). Fold in the sour cream and spread the vanilla cream on the cooled base. Spread the washed and stemmed strawberries (large ones should be halved) on the vanilla cream. Mix the cake glaze with the water according to the package instructions, bring to a boil and then spread over the strawberries. Allow to set and then the cake is ready to serve.