Strawberry marzipan cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• ½ tsp, leveled baking powder
• 20 g cocoa
• 500 g strawberries
• 750 g whipped cream, cold
• 3 sachets of Gelatinefix, 15 g each
• 3 packets of vanilla sugar
• 150 g strawberry jam
• 1 marzipan cover
• 25 g white chocolate
• Baking paper
• Fat

Instructions

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

for a 26cm springform pan

Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Grease the bottom of the springform pan. If you like, you can line the base with baking paper, but this is not absolutely necessary. For the sponge cake, beat the eggs in a mixing bowl with a whisk on high for one minute until frothy. Mix the sugar with the vanilla sugar and sprinkle in the mixture for one minute while stirring, then beat everything for another two minutes. Mix the flour, baking powder, and cocoa powder and briefly stir in on the lowest heat. Spread the batter evenly in the springform pan. Place the pan on the rack (lower third) in the oven and bake for about 30 minutes. Remove the sponge cake from the pan, turn out onto a wire rack lined with baking paper, and let cool. If baking paper was used, carefully peel off the paper. Cut the sponge cake in half horizontally, place one layer on a cake plate, and place a cake ring around it. For the filling, wash and hull the strawberries and set aside about six for decoration. Slice the remaining strawberries. Whip the cream with gelatine fix according to the package instructions until stiff and stir in the vanilla sugar. Spread about a third of the cream on the bottom layer and arrange half of the strawberries on top. Spoon the second third of the cream over the strawberries and spread it on top. Place the remaining strawberry slices on top and cover with the remaining cream. Place the second cake layer on top and refrigerate for at least an hour. Remove the cake ring and spread the strawberry jam over the cake. Place the marzipan cover on top and press it down slightly on the sides. Grate the chocolate with a vegetable peeler and decorate the cake together with the strawberries.