Strawberry Surprise

Ingredients for 1 servings:

• 150 g butter
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g flour
• 2 tsp, leveled baking powder
• 3 sheets of red gelatin
• 150 ml strawberries, pureed
• 1 tsp lemon juice
• 200 g mascarpone
• 30 g sugar
• 100 ml cream
• 3 sheets of white gelatin
• 300 g mascarpone
• 400 ml cream
• 50 g sugar
• 2 sheets of red gelatin
• 150 ml strawberries, pureed
• 300 ml cream
• 20 g sugar
• 75 ml strawberries, pureed
• some strawberries with green
• 16 wafers
• some chocolate (dark), dissolved

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

For the sponge mixture, beat the butter until light and fluffy. Gradually add the sugar until the mixture forms a smooth consistency. Beat in the eggs one at a time. Mix the flour and baking powder and stir in. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Cut the cooled base in half horizontally. For the strawberry cream, soften the gelatine, squeeze it out, and then dissolve it in a water bath. Stir in the strawberry puree and lemon juice. Set aside half and mix the other half with the mascarpone and sugar. Fold the whipped cream into the mascarpone and strawberry cream. Line a bowl with plastic wrap and pour in the mascarpone cream. Using a cake syringe, pipe the puree into the center of the cream and chill for 1 hour. For the mascarpone cream, soften the gelatine, squeeze it out, and dissolve it. First, mix some of the dissolved gelatine with a little mascarpone. Then add all the gelatine to the mascarpone. Whip the cream with the sugar until stiff and stir in. For the strawberry puree, soften the gelatine, squeeze out the excess water, and dissolve it. Stir the strawberry puree into the gelatine. Place a cake ring around one half of the cake base. Turn the bowl of strawberry cream out into the middle. Remove the cling film. Spread a little of the strawberry puree around the cream on the base. Then spread a third of the white mascarpone cream over it, alternating between spreading a little strawberry puree, mascarpone cream, strawberry puree, and more mascarpone cream. Place the second cake layer on top, press down lightly, and chill for 2 hours. Whip the cream with the sugar until stiff. To decorate, cover the cake completely with the cream, leaving a little extra. Fill a piping bag with a perforated nozzle with the rest of the cream. Pipe a cream ring around the edge and one centimeter inwards. Carefully pour the strawberry puree into the resulting space. Melt the chocolate and dip the 16 wafers halfway into it. Place them on top of the cake slices. Decorate with the whole strawberries. Refrigerate for 1 hour.