Fine strawberry slices from sheet metal

Ingredients

Directions

1. 1

   Separating eggs. Beat egg whites until stiff. Add 100 g sugar and 1 packet of vanillin sugar. Add the egg yolks and stir in. Mix starch, flour and baking powder, sieve over the egg mixture and fold in carefully. Line a baking tray (approx. 37 x 32 cm) with baking paper and spread the dough on it.

2. 2

   Bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 12 minutes. Turn the sponge cake off the baking tray, remove the baking paper and let it cool down. In the meantime soak the gelatine in plenty of water. Mix the sour cream, lemon juice, remaining sugar and vanillin sugar with the whisk of the hand mixer. Squeeze the gelatine well and dissolve in a small pot at low heat. Add some of the sour cream mixture to the gelatine and stir. Stir the gelatine into the rest of the silt mass and allow to gel in the refrigerator for 15-20 minutes, stirring occasionally. In the meantime, wash and clean all but 5 strawberries for decoration and cut them into small pieces. Whip the cream until stiff and fold into the sour cream mixture, except for a little for decoration. Add the strawberries and fold in carefully. Halve the sponge cake once crosswise and put the strawberry sour cream on one half.

3. 3

   Add some of the sour cream mixture to the gelatine and stir. Stir the gelatine into the rest of the silt mass and allow to gel in the refrigerator for 15-20 minutes, stirring occasionally. In the meantime, wash and clean all but 5 strawberries for decoration and cut them into small pieces. Whip the cream until stiff and fold into the sour cream mixture, except for a little for decoration. Add the strawberries and fold in carefully. Halve the sponge cake once crosswise and put the strawberry sour cream on one half. Smooth the surface and the edge and place the second half of the sponge cake on top as a lid and press down gently. Put in a cool place for about 2 hours. Before serving, dust generously with icing sugar and cut into about 10 pieces. Decorate each piece with a cream tuff, a halved strawberry and chocolate shavings and serve. Makes about 10 pieces

4. 4

   Smooth the surface and the edge and place the second half of the sponge cake on top as a lid and press down gently. Put in a cool place for about 2 hours. Before serving, dust generously with icing sugar and cut into about 10 pieces. Decorate each piece with a cream tuff, a halved strawberry and chocolate shavings and serve. Makes about 10 pieces