Strawberry sparkling wine cake

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 75 g sugar
• 1 packet of vanilla sugar
• 2 eggs
• 100 g flour
• ½ tsp, leveled baking powder
• 500 g strawberries
• 6 sheets of gelatin
• 90 g powdered sugar
• 100 ml sparkling wine
• 250 ml whipped cream
• 60 g powdered sugar
• 100 ml sparkling wine
• 4 sheets of gelatin
• 350 ml whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Preheat oven to 160°C fan/convection oven. Dough: Beat butter with a whisk on high until smooth. Gradually stir in sugar and vanilla sugar. Stir until the mixture forms a thick batter. Gradually stir in eggs. Sift flour with baking powder and stir in. Pour batter into a 26cm springform pan and bake for about 20 minutes. Remove the base from the pan, turn out onto a wire rack and let cool. Place a cake ring around the base. Wash and hull the strawberries. Slice a few large strawberries and place them around the inside of the cake ring. Dice 150g of strawberries and spread over the base. Red cream: Purée the remaining strawberries. Soak the gelatine according to the package instructions. Sift the icing sugar and stir it into the purée with the sparkling wine. Squeeze out the gelatine and dissolve it in a small saucepan over low heat. First, whisk together 2 tablespoons of strawberry puree with the dissolved gelatin, then combine the mixture with the remaining puree. Whip the cream until stiff peaks and fold in. Light cream: Sift the icing sugar and mix with the sparkling wine. Soften the gelatin. Whip the cream until stiff peaks. Prepare the gelatin as above. First, whisk together 2 tablespoons of the sparkling wine with the dissolved gelatin, then whisk the mixture into the remaining sparkling wine and immediately fold in the cream. First, spread the red cream on the base, then add the light cream and spiralize both layers with a fork to create a marbled pattern. Refrigerate the cake for about 3 hours.