Strawberry Tiramisu Cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch (Mondamin)
• 2 tsp baking powder
• 150 g coffee beans
• 400 g whipped cream
• 4 egg yolks
• 500 g mascarpone
• 250 g cream cheese
• 2 tbsp lemon juice
• 2 packs of cream stiffener
• 800 g strawberries
• 3 tbsp Amaretto
• n. B. ladyfingers
• Cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Total time approx. 17 hours

The night before, add the coffee beans to the cream and chill overnight. The next day, preheat the oven to 200°C (gas mark 3). Separate the eggs, beat the egg yolks with sugar and hot water until frothy. Beat the egg whites until stiff peaks form, then add them to the egg yolk mixture. Sift the flour, baking powder, and cornstarch into the batter and mix everything together. Line a 26cm springform pan with baking paper and pour in the batter. Place in the oven and bake for 35 minutes. Beat 4 egg yolks with sugar until frothy. Stir in the mascarpone, quark, and lemon juice. Remove the coffee beans from the cream. Beat 200g of the cream with the cream stiffener until stiff peaks form. Fold into the mixture. Wash and hull the strawberries. Set aside 2 strawberries, quarter the rest, and add to the mixture. Halve the sponge cake horizontally. Place a cake ring around one half. Soak the sponge cake base with Amaretto. Pour in half of the cream and place the second layer on top. Pour in the remaining cream and refrigerate the cake for 4 hours. Whip the remaining cream until stiff peaks form. Remove the cake ring. Spread a thin layer of cream over the edge of the cake. Cut sponge fingers to the height of the cake and press them onto the edge. Finally, dust the cake with cocoa powder and decorate with cream and the remaining quartered berries.