Strawberry surprise cake

Ingredients for 1 servings:

• 150 g butter or margarine
• 125 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 150 g wheat flour
• 2 tsp, leveled baking powder
• 3 sheets of red gelatin
• 150 g strawberries, pureed
• 1 tsp lemon juice
• 200 g mascarpone (Italian cream cheese)
• 30 g sugar
• 100 ml cream
• 3 sheets of white gelatin
• 300 g mascarpone
• 400 ml cream
• 50 g sugar
• 2 sheets of white gelatin
• 150 g strawberries, pureed
• 300 ml cream
• 20 g sugar
• 75 g strawberries, pureed
• some strawberries

Instructions

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

makes a real statement on the coffee table

For the batter, mix fat, sugar, eggs, flour, and baking powder into a batter. Pour into a 26cm springform pan lined with baking paper, smooth it down, and bake at 175°C for about 30 minutes. Remove the base from the pan and allow to cool. Then cut the base in half horizontally. For the strawberry cream, soften the gelatine according to the package instructions, then squeeze it out lightly and dissolve it in a saucepan. Stir in the pureed strawberries and lemon juice. Take just under half and set aside, then stir in the larger amount of mascarpone and sugar. Whip the cream until stiff peaks form and fold it into the mixture. Line a small bowl (about ½ liter capacity) with plastic wrap and pour in the cream. Stir in the remaining strawberry puree, put it in a preserving bag, cut off a corner, and pipe it into the center of the cream. Chill the bowl for about 1 hour. For the mascarpone cream, soak the gelatine, then squeeze it out, dissolve it and mix it with a little of the mascarpone, then stir in the remaining mascarpone. Whip the cream with the sugar until stiff and fold in. For the strawberry puree, soak the gelatine, squeeze it out, dissolve it and gradually stir in the pureed strawberries. Place the bottom cake layer on a plate. Turn the strawberry cream out of the bowl into the center of the cake, remove the bowl and cling film and place a cake ring around the base. Spread a thin layer of strawberry puree on the base around the dome, spread a third of the mascarpone cream horizontally, spread a little more strawberry puree, spread half of the remaining cream, spread the remaining puree and then the remaining cream. Place the top layer on top and press down. Chill the cake for about 2 hours. To garnish and decorate, whip the cream with the sugar until stiff and spread a thin layer all around the cake. Put the remaining cream in a piping bag fitted with a small nozzle. Pipe a ring around the edge of the cake and a second ring about 3 cm further in. Fill the spaces between the rings with pureed strawberries before serving and garnish the white surface with strawberry halves.