Strawberry and egg liqueur marzipan slices

Ingredients

Directions

1. 1

   For the sponge cake, place eggs, 150 g sugar and salt in a large mixing bowl and whisk until light creamy. Gradually sieve the flour and baking powder onto the foam mixture and carefully fold in. Spread the mixture on a greased pan of the oven (37 x 32 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes, let cool off. Knead marzipan, ground pistachios and icing sugar. Roll out to a plate the size of the sponge cake base.

2. 2

   Place on the sponge cake base and . Cut the base in half (18.5 x 32 cm). Place one half on a large board. Cover with a square baking frame. For the cream, soak gelatine in cold water. Wash and clean the strawberries and cut into small cubes. Squeeze the gelatine, dissolve lukewarm and stir into the advocaat. Whip cream and 2 tablespoons of sugar until stiff. Fold into the advocaat. Fold in strawberries as well. Spread half of it on the marzipan plate, cover with a second plate.

3. 3

   Wash and clean the strawberries and cut into small cubes. Squeeze the gelatine, dissolve lukewarm and stir into the advocaat. Whip cream and 2 tablespoons of sugar until stiff. Fold into the advocaat. Fold in strawberries as well. Spread half of it on the marzipan plate, cover with a second plate. Spread the rest of the cream on top. Place in the refrigerator for about 2 hours. Carefully loosen the baking frame. Cut the cake into approx. 4 x 6 cm pieces. Serve decorated with small marzipan strawberries

4. 4

   Spread the rest of the cream on top. Place in the refrigerator for about 2 hours. Carefully loosen the baking frame. Cut the cake into approx. 4 x 6 cm pieces. Serve decorated with small marzipan strawberries

5. 5

   waiting time approx. 2 1/2 hours