Strawberry cream stracciatella cake

Ingredients for 1 servings:

• 3 cups of cream
• 1 bag of cream powder (paradise cream stracciatella)
• 2 sachets of gelatin – fix
• 100 g sugar
• 500 g strawberries
• 1 cake base
• possibly jam (strawberry jam)
• n. B. Cream for garnishing

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Total time approx. 14 hours

Buy a deep sponge cake ready-made or bake one yourself. Cut it in half. Wash the strawberries and puree them in a blender until smooth. Set aside about 4 strawberries for the garnish. For the cream, whip the cream until semi-stiff, then slowly add the gelatin. Then fold in the sachet of Paradiescreme and finally the sugar and strawberries. Beat for about 5 minutes until a cream forms. Spread a little strawberry puree (or jam) over the cake base. Then spread about half of the cream on top. Place the second layer on top and also spread with cream. To decorate, pipe small mounds of cream around the edges. Pipe the rest into the center and fork to create decorations. Finally, arrange the reserved strawberries in small pieces on top. It’s best to refrigerate the cake overnight.