Strawberry cream and sour cream cake

Ingredients for 1 servings:

• 4 eggs, size M
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 1 packet of vanilla pudding powder
• 1 tsp baking powder
• 2 packets of vanilla sugar
• 2 cups of whipped cream, 200 ml each
• 1 cup sour cream, 200 g
• 500 g strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

simple, from a 26 cm springform pan, approx. 12 pieces

Beat the eggs with the sugar and vanilla sugar until frothy and light yellow. Mix the flour, pudding powder and baking powder, sift this into the egg mixture and stir briefly. Pour the mixture into a 26 cm springform pan lined with baking paper. Do NOT grease the edges and bake at 170°C (top/bottom heat) for about 20 minutes. Then let the base cool and cut in half. Cover one layer with strawberries. Whip the cream with the vanilla sugar until stiff peaks form and carefully fold in the sour cream. Spoon the cream over the strawberries and cover with the other half of the base. It is best to refrigerate the cake overnight and enjoy the next day.