Strawberry cream cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 125 g sugar
• 75 g flour
• 75 g cornstarch (e.g. Mondamin)
• 2 tbsp baking powder
• 100 g almond(s), ground
• 1 packet of vanilla sugar
• 4 cups whipped cream
• 6 packs of cream stiffener
• 2 tbsp jam (strawberry)
• 500 g strawberries
• 1 pack of cake glaze, clear
• some Cointreau as needed

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

without gelatin

For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with the water, sugar, and vanilla sugar until the mixture is almost white and light and creamy (they will almost double in volume by this time; this will take about 6-8 minutes). Pour the egg whites and the remaining ingredients into the egg yolk mixture and gently fold in until a light and fluffy batter forms. Preheat oven to 200°C. Line the bottom of a grease-free springform pan with baking paper. Pour in the batter and bake for about 35 minutes (cover with baking paper halfway through if necessary). Turn off the oven and let the cake base rest for about 20 minutes. Then, carefully loosen the cake base from the edge with a knife. Remove the baking pan and peel the baking paper off the base. When the cake base has completely cooled, cut it in half horizontally. For the filling, first hull the strawberries. Cut about a third to half of the strawberries into small pieces and sprinkle with sugar. Slice the remaining strawberries. Whip 1 cup of cream with 1 1/2 sachets of cream stiffener and 1 sachet of vanilla sugar until stiff, stir in a little Cointreau if desired, and spread on the first cake layer. Drain the finely chopped strawberries (reserving the juice) and spread them on the cream. Place the second cake layer on top. Whip 1 cup of cream with 1 1/2 sachets of cream stiffener until stiff, stir in two tablespoons of strawberry jam, and spread the mixture on the second layer. Place the third cake layer on top. Whip 1 cup of cream with 1 1/2 sachets of cream stiffener and 1 sachet of vanilla sugar until stiff and spread on the third layer. Arrange the sliced ​​strawberries in a fan shape on the cake. Dilute the reserved strawberry juice with water, stir in the cake glaze, and bring to a boil. Brush the strawberries thinly with the glaze. Whip 1 cup of cream with 1 1/2 sachets of cream stiffener until stiff. Cover the edge of the cake with some of the stiffly whipped cream. Fill a piping bag with the remaining cream and decorate the cake with 16 cream puffs. If desired, decorate the edges and/or cream puffs with chopped pistachios.