For the sponge dough:

• 5 eggs
• 5 tablespoons lukewarm water
• 250g sugar
• 2 sachets vanilla sugar
• 250g flour
• 80g cornflour
• 1 sachet baking powder

For the cream:

• 250g butter at room temperature
• Pinch of salt
• 200g powdered sugar
• 500g room temperature mascarpone
• Vanilla extract to taste
• Color Mill white

For the filling:

• 120g strawberries
• 50ml strawberry syrup
• 15g cornflour
• Chocolate chips

For the sponge dough

1. Beat the eggs with the lukewarm water in a large bowl until frothy.

2 Gradually add the sugar and vanilla sugar to the mixture and continue beating until it doubles in volume.

3 Mix the flour, starch and baking powder and carefully fold into the egg mixture.

4 Spread the dough mixture on a baking tray lined with baking paper and bake in a preheated oven at 180 - 200 °C top/bottom heat for a good 25 minutes until golden brown.

My baking tray measures 30 x 40 cm, so the sponge cake is high enough to be cut horizontally once.

5 Once the dough has cooled, the baking paper can be carefully removed.

6. cut out the desired letter using a printed template and a sharp knife. To prevent the template from slipping, simply secure it with toothpicks.

7. then cut the bush letters horizontally once. If your baking tray is larger, you can also cut out the two letters individually - then of course you won't have to cut the dough horizontally.

For the cream

1. Blend the butter and salt at room temperature on high for 10 minutes until creamy
   beat until the butter has become nice and light.
2. Now add the powdered sugar and beat for another 5 minutes. You don't necessarily have to sift through the powdered sugar – this saves
   a further step in the process
3. Scrape down the sides with a spatula.
4. Add mascarpone and vanilla extract and mix again
   mix to form a creamy mixture.
5. As the cream has a slightly yellow tone due to the butter, I color it with Colour Mill white.
6. Fill the cream into a piping bag with a perforated nozzle.

For the filling

1. Clean the strawberries.

2. Put 5 strawberries to one side and cut into fine cubes.

3. finely puree the rest and pass through a sieve to catch the strawberry seeds. (This step is not absolutely necessary - the seeds always bother me personally)

4 Bring the strawberry puree to the boil in a pan with the strawberry syrup.

5 Dissolve the cornflour with a little cold water in a small, separate bowl until lump-free and stir quickly into the simmering strawberry mixture with a whisk. Stir in until the mixture thickens.

Completion:

1. Place the first letter on the cake board and pipe dabs of cream all around it. Cover the cavity with the strawberry mixture, fresh strawberries and chocolate chips.

2 Carefully place the second base on top and pipe on the rest of the cream.

3 Now chill the lettercake for approx. 20 minutes so that it can set nicely.

Now for the best part: decorating

1. The rest of the cream can be colored as desired - I chose two fresh colors, candy and peach, to go with roses and Sprinkles .

2 Fill the cream into two piping bags with different nozzles.

3 First I place the roses, then I spray on the colored cream and finally the Happy Sprinkles add that certain something.

P.S.: The remaining sponge cake and cream can be used to make wonderful cakehearts, cakesicles or cakepops