For the sponge:

• 5 eggs
• 5 tbsp lukewarm water
• 250g sugar
• 2 packets vanilla sugar
• 250g flour
• 80g cornstarch
• 1 packet baking powder

For the cream:

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

For the filling:

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

For the sponge

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

2. Gradually sprinkle in the sugar and vanilla sugar and keep beating until foamy, until the volume has doubled.

3. Combine flour, cornstarch, and baking powder and carefully fold under the egg mixture.

4. Spread the batter evenly on a baking sheet lined with parchment paper and bake in the preheated oven at 180-200°C top/bottom heat for a good 25 minutes until golden.

My baking sheet measures 30x40cm, so the sponge is tall enough to be cut horizontally once.

5. Once the batter has cooled, the parchment paper can be carefully peeled off.

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

7. Then cut the letter horizontally once. If your baking sheet is larger, you can also cut out the two letters separately - then of course you won't need to cut the batter horizontally anymore.

For the cream

1. Beat the room-temperature butter and the salt on high for 10 minutes until creamy,
   until the butter has become nice and pale.
2. Now add the powdered sugar and beat for another 5 minutes. You don't necessarily need to sift the powdered sugar - that saves
   an extra step
3. Scrape down the sides with a spatula.
4. Add the mascarpone and vanilla extract and mix
   well again until a creamy mixture forms.
5. Since the cream has a slightly yellow tone from the butter, I tint it with Colour Mill white.
6. Fill the cream into a piping bag with a round tip.

For the filling

1. Clean the strawberries.

2. Set 5 strawberries aside and cut into fine cubes.

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

4. Bring the strawberry purée to a boil in a pot together with the strawberry syrup.

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

Finishing:

1. Place the first letter on the cake board and pipe dots of cream all the way around. Fill the hollow with the strawberry mixture, fresh strawberries, and chocolate chips.

2. Carefully place the second layer on top and pipe on the remaining cream completely.

3. Now chill the lettercake for approx. 20 minutes so it can become nice and stable.

Now for the best part: decorating

1. The remaining cream can be tinted however you like - I chose two fresh colors, Candy and Peach. To match, I chose roses and sprinkles.

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

3. First I place the roses, then I pipe on the tinted cream, and finally the Happy Sprinkles provide that certain something.

P.S.: You can make wonderful cake hearts, cakesicles, or cake pops from the leftover sponge and cream