Strawberry cream cake

Ingredients for 1 servings:

• 100 g flour
• 25 g almonds, ground, without skin
• 1 egg yolk
• 40 g sugar
• 1 pinch of salt
• 75 g butter
• 4 tbsp jam (strawberry jam) to spread on the finished base
• 4 eggs
• 2 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 100 g potato flour
• 2 tsp, leveled baking powder
• 600 g whipped cream
• 150 g yogurt
• 8 sheets of gelatin
• 500 g strawberries, frozen
• 1 tbsp sugar
• 30 g powdered sugar
• 300 g whipped cream
• 75 g almond flakes
• 3 tbsp pistachios, chopped
• 8 large strawberries

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 10 minutes

A bit more complicated, but worth the effort!

Knead the flour, almonds, sugar, and vanilla sugar with the butter and egg yolks to form a smooth dough. Let it rest in the refrigerator for half an hour. Roll out the dough into a springform pan (26 or 28 cm in diameter) and prick it several times with a fork to prevent bubbles from forming. Bake in a preheated oven at 200°C (top and bottom heat) for about 10 minutes. For the sponge cake, separate the eggs and beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks with the remaining sugar, the vanilla sugar, and the water for about 3 minutes until thick and creamy, until the mixture is light in color. Carefully fold in the sifted flour, potato flour, and baking powder, alternating with the beaten egg whites. Bake in the springform pan at 175°C (top and bottom heat) for 25-30 minutes. Bring the frozen strawberries and 1 tablespoon of sugar to a boil in a saucepan. Soak the gelatin in cold water for about 10 minutes, squeeze it out, and stir it into the strawberries (no longer boiling). Chill until the mixture begins to set. Then mix with a mixer until the desired consistency is reached. Combine the stiffly whipped cream with the yogurt and powdered sugar and fold in. Cut the sponge cake in half. This works best if you bake it the day before (it doesn’t affect the flavor and is less stressful, the same goes for the shortcrust pastry). Spread the shortcrust pastry with strawberry jam, place a sponge cake base on top. Place a tall cake ring around the cake and spread a third of the strawberry cream on top, repeating this process twice more. Chill the cake for several hours to allow the filling to set, preferably overnight. Then spread the whipped cream around the edge of the cake and decorate all around with toasted almond flakes. Pipe cream puffs, top with halved strawberries, and sprinkle with chopped pistachios.