Strawberry cream cake

Ingredients for 1 servings:

• 2 eggs, separated
• 2 tbsp sugar
• 1 pinch of salt
• 2 tbsp flour
• 2 tbsp almonds, ground
• 1 pack of white gelatin
• 300 g strawberries
• 75 g sugar
• 1 packet of vanilla sugar
• 1 tbsp lemon juice
• 375 ml whipped cream
• 700 g strawberries
• 1 pack of cake glaze, red

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beat the egg whites until stiff, stir in the salt and sugar. Beat the egg yolks and fold in. Sift the flour over the cake and carefully fold in the almonds. Pour the batter into a greased 28 cm springform pan and bake in a preheated oven at 180 degrees Celsius for about 15 minutes. Remove the baked cake base from the pan immediately. The cake base will be very flat, but that’s okay. For the strawberry cream, soak the gelatine in 3 tablespoons of cold water and let it swell. Puree the washed and stemmed strawberries and stir in the sugar, vanilla sugar, and lemon juice. Heat the gelatine until dissolved, then stir into the strawberry puree. When the mixture begins to thicken, fold in the stiffly whipped cream. Place a cake ring around the cooled cake base, pour in the mixture, and chill. For the topping, arrange the washed and halved strawberries in a flake-like pattern on top of the strawberry cream. Prepare the cake glaze according to the package instructions and spread it over the strawberries.