Strawberry sponge cake with woodruff and buttercream

Ingredients for 1 servings:

• 5 egg yolks
• 3 egg whites
• 80 g powdered sugar
• 85 g flour
• 1 packet of vanilla sugar
• 225 g strawberry jam
• 5 egg yolks
• 3 egg whites
• 80 g powdered sugar
• 85 g flour
• 1 packet of vanilla sugar
• 800 ml milk
• 2 packets of vanilla pudding powder
• 2 tbsp sugar
• 1 piece(s) butter, room temperature
• 300 g strawberries, frozen or fresh
• 650 ml water
• 150 ml woodruff syrup
• 4 packs of cake glaze, clear, with pectin as a gelling agent

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat). Beat 3 egg whites with 70g powdered sugar until frothy. Beat 5 egg yolks with 10g powdered sugar and 1 sachet of vanilla sugar until frothy. Then fold the beaten egg whites into the egg yolk mixture. Carefully fold in the flour. Spread the mixture on a baking sheet lined with baking paper and bake for 14 minutes. Turn the base out onto a damp, clean tea towel, remove the baking paper, and immediately roll up the sponge cake with the tea towel and let it cool for about 15 minutes. Heat the jam in a small saucepan until it becomes liquid. Unroll the Swiss roll again and spread evenly with the liquid jam. Roll it up again, but this time without the tea towel. Wrap the roll in cling film, twisting the ends of the film tightly. Place the roll in the refrigerator until ready to use. Prepare the mixture for the second sponge cake as described in the first step. Spread the finished mixture onto a baking sheet (preferably rectangular and slightly deeper – about 4 cm high). Bake at 180°C (top/bottom heat). Cool thoroughly. For the buttercream, prepare a pudding with 800 ml milk, 2 tablespoons of sugar, and 2 sachets of pudding powder. Allow the pudding to cool to room temperature. Put the butter in a mixing bowl and beat until fluffy. Stir in the pudding a spoonful at a time until a smooth cream forms. Spread the cream over the cooled base. Remove the Swiss roll from the refrigerator and cut into slices about 0.5 cm thick with a sharp knife. Arrange the slices on the buttercream. Place the strawberries in the spaces between them. Make the topping from 650 ml water and 150 ml woodruff syrup, along with 4 sachets of cake glaze. Stir frequently while cooling. As soon as the mixture begins to thicken, spread it quickly but evenly over the cake (using a ladle or tablespoon). Cover the strawberries nicely. Chill the cake in the refrigerator until ready to serve.