Pink Strawberry Cake

For the sponge cake batter, separate the eggs, beat the whites. Beat the yolks with the sugar and vanilla sugar until fluffy, then alternately fold in the flour and beaten egg whites and stir in the oil.

Pour into a buttered and floured cake pan and bake in a preheated oven at 200 °C for about 10 minutes. Allow to cool.

For the cream, strain the strawberries. Mix the curd with the sugar and fold into the strawberry puree. Soak the gelatine in cold water, then squeeze it out and put it together with the lemon juice in a pot and slowly dissolve it on the stove (do not boil!).

Mix the dissolved gelatine into the strawberry and curd cream. Whip the cream until stiff and gently mix into the cream. Spread the sponge cake base with jam and surround with a cake ring. Cut 200 g of strawberries into small pieces and place them on the cake base.

Then pour the cream on top and spread it well. Top with the remaining strawberries. Chill the cake in the refrigerator for at least 4 hours.

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