Fine strawberry moccator cakes

Ingredients

Directions

1. 1

   For the shortcrust pastry, knead flour, sugar, fat in flakes, egg yolk and possibly 1 tablespoon of water, cover and chill for about 30 minutes. For the sponge cake, separate the eggs. Beat the egg whites and 1 tablespoon of cold water until very stiff. Finally add lemon juice. Mix egg yolk and lemon zest and stir into the beaten egg white. Mix flour and starch and sieve onto the egg mixture. Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Let the base cool down. Roll out the shortcrust pastry on the springform base, place the rim around it. Prick several times with a fork and bake at the same temperature for about 10 minutes until golden brown. Leave to cool in the mould. Wash, clean and chop the strawberries. Beat 2 cups of cream, espresso powder and sugar until stiff. Finally, stir in the cream firming agent. Cut the sponge cake once. Warm up the fruit spread briefly. Spread on the shortcrust pastry base. Place the lower sponge cake base on top. Spread with strawberries. Spread half of the mocha cream on top. Cover with the second cake base. Spread the rest of the mocha cream on top. Place in the fridge for about 1 hour. Remove the rim of the springform pan. Whip the rest of the cream until stiff, spread on the cake rim. Decorate with a cake comb. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt it onto the cake as a dab. Decorate with remaining strawberries, chocolate flakes and espresso powder. Makes about 12 pieces

2. 2

   Plate: Siebers Präsente

3. 3

   Cutlery: Seal & Berking

4. 4

   Scarf: Table Fashion