Strawberry cream cake with lemon

Ingredients for 1 servings:

• 1 sponge cake, homemade or bought
• 600 ml cream
• 1 bowl of strawberries
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• ½ lemon(s), the juice
• 2 tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

delicious quick cake

Prepare the sponge cake in advance and let it cool, or use a store-bought one. Then cut it in half to make two layers. Rinse and halve the strawberries, and sprinkle with 2 tablespoons of sugar. Whip the 600ml of cream with the cream stiffener. Finally, whisk in the sachet of vanilla sugar and the juice of half a lemon (Tip: It’s better to use a little less lemon to start with and then add a strawberry to taste!). Spread half of the strawberries on the bottom layer and cover with 2/3 of the cream. Place the second layer on top and spread the remaining cream on it and the edge of the cake. Distribute the remaining strawberries on the cake. In my photos, I only used 500ml of cream, which is why I couldn’t cover the edge properly. The times given assume that you’re baking the base yourself.