Strawberry Tiramisu Cake

Ingredients for 1 servings:

• 6 eggs
• 250 g sugar
• 200 g flour
• 500 g mascarpone
• some milk, if necessary
• 3 eggs
• 80 g sugar, about
• 1 tsp, smothered cinnamon
• 1 kg strawberries
• 1 package of ladyfingers
• 250 ml whipped cream
• some cinnamon sugar
• ½ pack of gelatin
• some milk

Instructions

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

Fresh strawberries, mascarpone, fluffy sponge cake, simply delicious!

For the sponge cake, beat the whole eggs with the sugar for a very long time (10 minutes) until creamy, ideally in a food processor, then carefully fold in the sifted flour. Bake at 200°C (fan oven) for approx. 20-30 minutes, depending on your oven. Let cool. The base is intended for a large cake, which could actually be cut in half. If that’s too much for you, you can reduce the quantity by half or two-thirds. For the mascarpone cream, separate the eggs and beat the egg yolks with the sugar until creamy, then fold in the mascarpone and mix well. If the mixture is too thick, stir in a little milk to make it creamy. Season with cinnamon, but it shouldn’t be overpowering. Now beat the egg whites until stiff and carefully fold in. Soften the gelatine, then dissolve it while it’s lukewarm and stir it all at once into the mixture. Place it in the fridge until the mixture starts to set, which doesn’t take long. Cut the sponge cake in half, place the top half down on a cake plate (cut side up). Place a cake ring around the base. Wash the strawberries, set aside 6-8 good-looking strawberries with the green parts. Hull the rest and halve them. Cover the base densely with strawberry halves, then spread half of the mascarpone cream on top and sprinkle with cinnamon sugar. Place the second layer on top with the nice, smooth side facing up. Then remove the cake ring and spread the cream on top and on the sides of the cake. Smooth it out with a warm cake knife. Sprinkle cinnamon and sugar on top. Cut the sponge fingers to the height of the cake and place them around the edge. Decorate the top of the cake with cream and decorate with the beautiful, halved strawberries with green parts.