Strawberry sponge cake

Ingredients for 1 servings:

• 4 egg whites
• 4 tbsp water
• 200 g sugar
• 4 egg yolks
• 80 g flour
• 80 g cornstarch
• 1 tsp baking powder
• 300 g strawberries
• 100 g powdered sugar
• 6 sheets of gelatin
• 250 ml whipped cream
• 60 ladyfingers
• 150 ml milk
• 2 tbsp rum
• 250 ml whipped cream
• 1 packet of vanilla sugar
• strawberries
• Ladyfingers (biscuits)

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

For the batter, beat the egg whites with water until stiff. Continue beating, add the sugar. Fold in the egg yolks. Mix the flour with the baking powder and cornstarch and carefully fold in. Bake in a springform pan (28 cm diameter) at 180 degrees Celsius for about 30 minutes. Allow to cool. Then cut each in half. For the strawberry cream, puree the strawberries and mix with the powdered sugar. Soak the gelatine leaves in cold water, dissolve according to the package instructions and stir in. Whip the whipped cream until stiff and fold in. Place a cake ring around the bottom cake layer. Spread some strawberry cream on it and top with ladyfingers. Mix the milk and rum and slightly soak the ladyfingers. Now alternate the strawberry cream and the soaked ladyfingers on top. Finish with the strawberry cream. Then place the top cake layer on top and chill the cake for a few hours. Remove the cake ring. To decorate, whip the whipped cream with the vanilla sugar until stiff and spread it all over the cake. Then decorate with the remaining whipped cream, strawberries, and ladyfingers.