Strawberry cake with vanilla cream

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 125 g sugar
• 2 packets of vanilla sugar
• 60 g sunflower oil
• 125 g flour
• 1 ½ tsp baking powder
• 75 g egg liqueur
• 1 packet of vanilla pudding powder
• 350 ml milk
• 50 g sugar
• 4 sheets of gelatin
• 200 g sour cream
• 200 g whipped cream
• 500 g strawberries
• 1 pack of cake glaze, red
• 250 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

For the batter, beat the eggs with salt, sugar, and vanilla sugar until thick and foamy. Stir in the egg liqueur and oil. Mix the flour with the baking powder and stir in portions. Line the bottom of a 26 cm springform pan with baking paper (do not grease the sides) and pour in the batter (don’t be alarmed by the small amount of batter; it will rise nicely!). Bake in a preheated oven at 180°C for 20-25 minutes. Do the skewer test! Loosen the sides of the springform pan and remove the baking paper, then let cool. For the cream, soften the gelatin. Mix the custard powder with the sugar and 2 tablespoons of the milk. Bring the remaining milk to a boil. Stir in the mixed custard powder, bring back to the boil briefly, remove from the heat, and stir in the squeezed-out gelatin. Transfer the pudding to a bowl and let cool, stirring occasionally. Whip 200 g of cream until stiff peaks form. Stir the sour cream into the pudding and then fold in the cream. Place a cake ring around the cake base and spread the cream on the base. Place in the refrigerator for at least 2 hours. For the topping, wash the strawberries, cut them into small pieces and spread them on the cream. Press down lightly. Prepare the glaze according to the package instructions (with water) and spread it on the strawberries. Refrigerate until ready to serve! Tips: If you don’t like eggnog, you can use sparkling wine instead. A non-alcoholic version with buttermilk, milk or cream is also possible.