Strawberry cream layer cake with almond base

Ingredients for 1 servings:

• 7 eggs
• 200 g sugar
• 2 tbsp lemon juice
• 1 pinch of salt
• ½ small bottle(s) of bitter almond flavoring
• 100 g flour
• 100 g almonds, ground
• possibly food coloring
• Butter to grease the mold
• 200 g strawberries, frozen
• ½ liter cream
• 100 g sugar
• 1 pack of Gelatinefix
• possibly food coloring
• 1 packet of vanilla pudding powder
• 5 tbsp sugar
• 500 ml milk
• 100 g powdered sugar
• 100 g butter
• 1 pack of fondant cake topper(s)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

with fondant and buttercream

For the cake base, separate the eggs. Beat the egg whites with a pinch of salt until stiff, gradually add 50g of sugar, and set aside. Beat the egg yolks with 150g of sugar until fluffy, then stir in the lemon juice, bitter almond flavoring, and sifted flour. Then add the ground almonds and, if using, the food coloring. Finally, slowly fold in the stiff egg whites. To bake, line a 26cm springform pan with baking paper and grease it so that everything can be placed in the oven at approximately 180°C (convection oven) for 30 minutes. Check with a skewer! When the cake is ready, let it cool briefly and then turn out onto a wire rack to cool completely. Then divide it into 3 equal layers. For the bottom layer of the filling, cook the pudding with sugar and milk according to the instructions and pour it onto the cake ring-covered base. Place the second layer immediately on top. For the strawberry cream filling, puree the thawed strawberries and slowly add the entire packet of gelatine fix. Then add 100g of sugar, possibly adding food coloring, mix well, and fold everything into the stiffly whipped cream. Spread the cream on the second layer, carefully place the third layer on top, and refrigerate everything for at least 30 minutes until the mixture is firm. Fondant is ideal for decoration. To ensure the filling stays on the cake, you can apply a thin layer of buttercream, which you can also use for lettering using a piping bag. Mix 100g butter and 100g icing sugar until the mixture is creamy. Tip: If you don’t like marzipan, simply omit the bitter almond flavoring.