Tine's best strawberry cake

Ingredients for 1 servings:

• 100 g flour
• 50 g cornstarch
• 75 g butter
• 50 g powdered sugar
• 1 pinch of salt
• 1 egg yolk
• 1 egg(s)
• 1 tbsp water, cold
• 40 g sugar
• 20 g flour
• 20 g cornstarch
• ½ tsp baking powder
• some margarine to grease the mold
• 3 tbsp strawberry jam
• 40 g cornstarch
• ½ liter of milk
• 40 g sugar
• 1 packet of vanilla sugar
• lemon zest
• 800 g strawberries
• 1 pack of cake glaze, clear
• 2 tbsp, levelled sugar
• 200 g whipped cream
• ½ bag of almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 10 minutes

Makes 12 pieces – tastes like from a pastry shop

For the shortcrust pastry, sift together the flour, cornstarch, and icing sugar, then knead with the butter, salt, and egg yolk. Wrap the shortcrust pastry in cling film and chill in the refrigerator for about 1 hour. Grease the bottom of a 26cm springform pan. Roll out the shortcrust pastry, pour it into the pan, and prick it several times with a fork. Bake in a preheated oven at 200°C on the middle rack for 10 minutes. Turn out and let cool. For the sponge cake, beat the egg, water, and sugar until creamy. Mix together the flour, cornstarch, and baking powder, sift, and fold into the egg mixture. Pour into a greased springform pan or a 26cm silicone baking pan lined with baking paper and bake in a preheated oven at 200°C on the middle rack for 10 minutes. Turn out, removing the baking paper if necessary, and let the sponge cake cool. Spread the strawberry jam onto the cooled shortcrust pastry base and place the sponge cake on top. Place a cake ring around the cake. For the cream, mix the cornstarch with a little milk. Bring the remaining milk to a boil with the sugar, vanilla sugar, and grated lemon zest. As soon as the milk boils, remove the pan from the heat and immediately add the mixed cornstarch while stirring, bring everything back to a boil briefly, and then let it cool. Spread the cooled cream onto the sponge cake and scatter the washed, drained, and hulled strawberries on top. Prepare the cake glaze according to the package instructions and pour it over the fruit, then let it cool. Remove the cake ring. Lightly brown the almond flakes in a dry pan, then let it cool. Whip the cream until stiff peaks form and decorate the cake edge with it. Arrange the cooled almond flakes on the cream edge. To do this, carefully lift the cake slightly from the sides. Chill the cake.