Strawberry-lemon cake with white chocolate

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 150 g sugar
• 150 g flour
• e.g. vanilla sugar or lemon flavor
• 1 pinch of salt
• 3 lemons, untreated
• 125 ml water
• 150 g sugar
• 3 tbsp cornstarch
• 400 ml cream
• 2 packs of cream stiffener
• 200 ml cream
• 100 g white chocolate or couverture
• 400 g strawberries

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

A creamy summer cake with white chocolate cream

Sponge cake (best baked the day before): Beat egg whites with a pinch of salt until stiff peaks form. Beat egg yolks with hot water until frothy. Add sugar and beat until fluffy. Then gradually add flour and beat well. Fold in egg whites. If you like, you can also add a little vanilla bean paste, vanilla sugar, or grated lemon zest to the batter. Pour the batter into an ungreased springform pan (28 cm diameter) lined with baking paper. Bake in a preheated oven at 170°C (convection oven) for about 30-40 minutes (test with a toothpick). Chocolate cream (best made the day before): Heat the cream on the stovetop over medium heat and slowly dissolve the chopped white chocolate in it. Refrigerate the mixture for a few hours (preferably overnight). Lemon cream: Boil water with sugar, the juice of three lemons, and the grated zest of one lemon. Take a few spoonfuls of the liquid and dissolve the cornstarch in it. Remove the boiling juice from the heat, add the dissolved cornstarch, and bring back to a boil briefly, stirring constantly. Allow the mixture to cool. Whip the chilled cream until stiff peaks form and fold into the cooled lemon mixture. While you wait, wash and chop the strawberries; how small is a matter of taste. Reserve a few particularly beautiful specimens for decoration. (If the strawberries aren’t particularly aromatic, you can add a little sugar to them and let them steep before further processing.) Finishing: Cut the sponge cake in half and spread the bottom layer with lemon cream, arrange the chopped strawberries on top, and spread another thin layer of lemon cream over the top. Place the second layer on top and repeat the process. Then put the lid on. Whip the chocolate cream until stiff peaks form. Spread it all over the cake and garnish with halved strawberries. Keep the cake refrigerated until ready to serve.