Strawberry cream cake

Ingredients for 1 servings:

• 3 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 120 g flour
• 1 tsp, leveled baking powder
• 4 cups whipped cream
• 4 bags of cream stiffener
• some powdered sugar
• 500 g strawberries
• 2 sheets of white gelatin
• possibly lemon juice
• e.g. chocolate sprinkles

Instructions

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

with cream in white and pink

Separate the eggs. Beat the egg whites, gradually adding the sugar and vanilla sugar and beating well. Add the egg yolks and beat briefly. Sift the flour and baking powder and fold into the egg mixture. Spread the batter onto a baking sheet lined with aluminum foil. Bake for approximately 15-20 minutes in a preheated oven at 180°C (top/bottom heat). Turn the batter out onto a wire rack, remove the foil, and let it cool completely. Then cut into three equal-width strips, either lengthwise or crosswise, as desired. Hull and wash the strawberries. Purée about a handful of strawberries – this should yield 150 ml of purée. Soak the gelatine in cold water according to the package instructions, then dissolve it in a double boiler. Stir some of the strawberry purée into the gelatine, then stir this mixture into the remaining purée and refrigerate. Set aside three of the remaining strawberries for garnish. Halve, quarter, or cut the remaining strawberries into smaller pieces, depending on their size. Place a strip of dough on a cake plate. Whip one cup of cream with one sachet of cream stiffener until stiff peaks form, sweeten with powdered sugar if desired. Spread the cream onto the strip of dough and scatter the strawberry pieces on top. Place the second strip of dough on top, press down lightly, and refrigerate. Whip another cup of cream with one sachet of cream stiffener until stiff peaks form. Stir in the strawberry puree, season with powdered sugar and/or lemon juice if desired. Chill the cream a little longer if it is not quite firm yet. Then spread the cream onto the second strip and place the third strip on top. Press down lightly and refrigerate. Whip two cups of cream with two sachets of cream stiffener until stiff peaks form, sweeten with powdered sugar if desired. Fill about two tablespoons into a piping bag fitted with a star nozzle and refrigerate. Cover the cake all over with the remaining cream. Then decorate the cake with the cream in a piping bag, the three quartered strawberries, chocolate sprinkles or other decorations as desired.