Vanilla strawberry cake

Ingredients for 1 servings:

• 100 g flour
• 120 g sugar
• 6 eggs, size L
• 600 g strawberries
• 2 packs of vanilla pudding
• 3 tbsp, levelled powdered sugar
• 750 ml milk
• 2 sheets of gelatin
• 500 ml cream
• n. B. sugar
• 50 g chocolate chips
• 100 g strawberry jam

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 55 minutes

Separate the eggs. Beat the egg whites until stiff, add the sugar. Gradually add the egg yolks and fold in the flour. Bake the mixture at 210°C (top/bottom heat) on a deep baking tray lined with baking paper for 10 minutes. Allow to cool (on a damp tea towel, baking paper side up). Soften the gelatine. Heat 700ml of the milk. Meanwhile, dissolve the custard powder in the remaining milk. When the milk comes to the boil, stir in the custard liquid. When the custard has become firmer through cooking and stirring, stir in the icing sugar and gelatine. Allow the mixture to cool a little, stirring occasionally. Carefully remove the baking paper and then cut out the base using a cake ring (approx. 20cm). Place the sponge base on a chopping board and spread with the jam. Place the washed and hulled strawberries, points upwards, on the sponge base until there is no more space. Attach a cake ring around the base and then pour the pudding into the dish. Refrigerate for about 3-4 hours. Whip the cream until stiff peaks form and add sugar to taste. Remove the cake ring and generously cover the cake with the cream. Transfer the remaining cream to a piping bag. Sprinkle the cake with chocolate chips, decorate with whipped cream dots, and add the remaining strawberries. Return the cake to the refrigerator until ready to serve.