Strawberry cake with white chocolate

Ingredients for 1 servings:

• 2 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 175 g flour
• ½ pack of baking powder
• 60 ml oil
• 90 ml orange lemonade
• 250 g strawberries, approx.
• 400 g whipped cream
• 3 packets of vanilla sugar
• 2 packs of cream stiffener
• 200 g sour cream
• ½ bar of white chocolate

Instructions

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

simple and successful

For the sponge cake, beat the sugar, eggs, and vanilla sugar until fluffy, add the oil, and orange soda, and finally sift the flour and baking powder over the cake and mix in. Pour the batter into a springform pan lined with baking paper and greased on the sides. Bake in a preheated oven at 150°C (convection oven) for approx. 25 minutes. Let the base cool and then place a cake ring around the cake. Meanwhile, wash and hull the strawberries and halve them lengthwise. Place a little more than half of the strawberries on the base. The base should be completely covered with strawberries. Then beat the cream with the 2 sachets of vanilla sugar and the cream stabilizer according to the package instructions until stiff peaks form. Mix the sour cream with the last sachet of vanilla sugar. Fold the cream into the sour cream and spread the mixture over the base and strawberries. Halve the remaining strawberries lengthwise and spread them over the cream and sour cream mixture. Finally, grate the white chocolate and spread it over the cake.