Strawberry and lemon cream cake

Name: Strawberry and lemon cream cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1/2 Vanilla pod; 3 Eggs (size M); 100 g Sugar; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; 25 g peeled ground almonds; baking paper; 1 kg Strawberries (as small as possible); 1 leaf white gelatine; 2 untreated lemons; 75 g Sugar; 4 (200 g each) Cup of whipped cream; 1 package Cream stabiliser; 50 g Almond leaves; 10 g Chocolate decor bark, dark; 18 (approx. 10 g) Chocolate decorative hearts, dark and white; 7-10 Tbsp Lemon balm leaves

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1/2 Vanilla pod
3 Eggs (size M)
100 g Sugar
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
25 g peeled ground almonds
baking paper
1 kg Strawberries (as small as possible)
1 leaf white gelatine
2 untreated lemons
75 g Sugar
4 (200 g each) Cup of whipped cream
1 package Cream stabiliser
50 g Almond leaves
10 g Chocolate decor bark, dark
18 (approx. 10 g) Chocolate decorative hearts, dark and white
7-10 Tbsp Lemon balm leaves

Directions

1
Cut open the vanilla pod and scrape out the pulp. Separate the eggs. Beat egg whites and 3 tablespoons of water until stiff. Add sugar while stirring. Beat the vanilla pulp and the egg yolks bit by bit.
2
Mix flour, starch and baking powder and sieve onto the egg foam. Add the almonds and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down.
3
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Let them cool down. Cut the sponge cake once. Carefully wash the strawberries, dab dry well and clean. Put 5 nice strawberries aside for decoration.
4
Place the edge of the springform pan around the lower sponge cake and place the remaining strawberries close together. Soak the gelatine. Wash the lemons thoroughly and grate the peel. Squeeze one lemon.
5
Mix the juice with 30 g sugar and lemon peel. Squeeze the gelatine, dissolve it and stir into the lemon juice. Place in a cool place for approx. 20 minutes until the juice begins to gel. Whip 2 cups of cream, cream firmer and 30 g sugar until stiff, stir in lemon juice.
6
Spread lemon cream over the strawberries, smooth it down and cover with the second sponge cake base. Put in a cool place for 1-2 hours. Roast the flaked almonds in a pan until golden brown. Let it cool down. Whip remaining cream and sugar until stiff.
7
Remove the cake from the edge of the springform pan, spread some of the cream all around and press the flaked almonds to the edge. Mark 16 pieces with a cake divider. Cut the bark chocolate finely and sprinkle it in the middle of the cake.
8
Pour the rest of the cream into a piping bag with a star spout and squirt a cream tuff on each piece of cake and in the middle. Halve the strawberries. Decorate the tuffs with chocolate decorating hearts, strawberries and lemon balm leaves.