Strawberry cream cake

Ingredients for 1 servings:

• 160 g sugar
• 5 eggs
• 1 pinch of salt
• 200 g ground almonds
• 40 g flour
• 40 g cornstarch
• 9 tbsp, heaped orange liqueur
• 1 ½ kg strawberries
• 60 g sugar
• 9 sheets of gelatin
• 500 ml cream
• 1 packet of vanilla sugar
• 250 ml cream
• 1 pack of cake glaze
• 250 ml apple juice
• 3 tbsp sugar

Instructions

Working time approx. 1 hour; Rest period approx. 12 days; Cooking/baking time approx. 40 minutes; Total time approx. 12 days 1 hour 40 minutes

Preheat the oven to 180 degrees Celsius. Separate 5 eggs, beat 5 egg whites with a pinch of salt until stiff peaks, then gradually beat in 160g of sugar. Then beat the egg yolks into the beaten egg whites. Mix the almonds, flour, and baking powder together, then whisk into the egg mixture. Line a 28cm springform pan with baking paper and pour in the batter. Bake on the second rack from the bottom for 40 minutes. Remove from the oven and let cool. For the filling, wash and hull 900g of strawberries. Cut the strawberries into small pieces, mix 500g of strawberry pieces with 60g of sugar and 2 tablespoons of lemon juice, and puree with a hand blender. Soak 9 sheets of gelatine in water, remove from the water, and dissolve in a small saucepan over moderate heat. Add a little strawberry puree to the gelatine and stir to combine. Then stir the gelatine into the remaining strawberry puree and allow to set slightly. Whip 500 ml of cream until stiff, fold the strawberry puree and the remaining strawberry pieces into the cream. Remove the cooled base from the tin and cut it in half. Place one base on a cake plate and place a cake ring around it. Drizzle the base with 3 tablespoons of liqueur and spread half of the strawberry cream on the base. Place the second base on top, drizzle with 3 tablespoons of liqueur and spread the remaining strawberry cream on top. Place the third base on top, drizzle with 3 tablespoons of liqueur, cover, and refrigerate overnight. The next day, remove the ring, whip 250 ml of cream with vanilla sugar, and spread it all over the cake. Hull 600 g of strawberries, arrange them on the cake, and place the prettiest ones around the edge. Mix the cake glaze with 250 ml apple juice and 3 tablespoons of sugar, bring to a boil, let cool slightly, and spoon over the strawberries.