Strawberry sour cream cake

Ingredients for 1 servings:

• 150 g wheat flour
• 75 g margarine
• 50 g sugar
• 1 egg(s)
• 1 packet of vanilla sugar
• 1 pinch of baking powder
• 1 pinch of salt
• 4 eggs
• 200 g sugar
• 1 pinch of salt
• 180 g wheat flour
• 80 g cornstarch
• ½ pack of baking powder
• 1 packet of vanilla sugar
• 1 tsp vanilla sauce powder
• 3 tbsp strawberry jam
• 600 g sour cream
• 1 packet of vanilla sugar
• 130 g sugar
• ½ lemon(s), juice
• 8 sheets of white gelatin
• 1 liter of whipped cream
• 500 g strawberries
• 100 ml strawberry syrup
• 50 g sugar
• 2 tbsp lemon juice
• 5 sheets of red gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 48 minutes; Total time approx. 7 hours 18 minutes

Knead the flour, margarine, sugar, egg, vanilla sugar, baking powder, and salt together thoroughly, form a ball, wrap in cling film, and let it rest in the refrigerator for about an hour. Press the shortcrust pastry flat onto the bottom of a large springform pan (30 cm diameter) lined with baking paper, and prick the dough several times with a fork. Bake in a preheated oven at 185°C (top/bottom heat) for about 14 minutes, then let cool. For the sponge cake, beat the eggs, sugar, vanilla sugar, and a pinch of salt until creamy. Carefully fold in the wheat flour, starch, vanilla sugar, and baking powder. Pour half of the mixture into a 30 cm (12 inch) baking pan. Bake in a preheated oven at 185°C (top/bottom heat) for about 20 minutes. Pour the other half onto a baking tray (30 x 40 cm) lined with baking paper and bake at 185°C (top/bottom heat) for about 14 minutes. Form this sheet into a Swiss roll. To do this, spread the sheet of sponge with strawberry jam and roll it up. For the sour cream mixture, combine the sour cream, sugar, vanilla sugar, and lemon juice. Soak the gelatine in cold water beforehand. When soft, wring it out well and dissolve it in a water bath (be careful not to overheat it!). Stir two teaspoons of the sour cream mixture into the dissolved gelatine (to equalize the temperature), then stir the temperature-adjusted gelatine into the remaining sour cream mixture. Whip the cream until stiff and fold it in at the end, then refrigerate. Purée the strawberries and mix with the strawberry syrup, sugar, and lemon juice. Now soak the red gelatine in cold water according to the instructions, dissolve it in a water bath, stir a little strawberry puree into the dissolved gelatine to equalize the temperature, then stir the equalized mixture into the strawberry puree. Refrigerate. Take 200g of the sour cream mixture and set aside, then fold in the rest of the sour cream mixture with the not-quite-set strawberry mixture to create marbled streaks. Spread the shortcrust pastry with strawberry jam and place a thin sponge cake layer on top. Then place a ring around the cake. Cut thin slices from the Swiss roll and place them on the sponge cake layer to form a standing edge. Pour in the sour cream and strawberry mixture and place a thin sponge cake layer on top. Spread this layer with the pure sour cream mixture. Refrigerate the cake for about three hours to allow to set. Carefully cut around the inside edge with a knife to remove the ring, then garnish with cream and strawberries.