Strawberry biscuit cake

Name: Strawberry biscuit cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (size M); 1 pinch Salt; 225 g Sugar; 150 g Flour; 1 TEASPOON Baking Powder; 50 g flaked almonds; 6 sheets Gelatine; 850 g Strawberries; 200 g Whipped cream; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (size M)
1 pinch Salt
225 g Sugar
150 g Flour
1 TEASPOON Baking Powder
50 g flaked almonds
6 sheets Gelatine
850 g Strawberries
200 g Whipped cream
baking paper

Directions

1
Separate eggs. Beat the egg whites with 4 tablespoons of water until stiff. Add salt and 150 g sugar. Stir in the egg yolks one after the other. Mix flour and baking powder. Sift over the egg mixture and fold in. Line a springform pan (26 cm Ø) at the bottom with baking paper.
2
Add the mixture and smooth it down. Mix almonds and 25 g sugar, sprinkle on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let them cool down. Soak gelatine in cold water. Wash and clean the strawberries. Put 50 g strawberries aside for decoration. Cut 200 g strawberries into slices. Puree remaining strawberries with 50 g sugar. Put 2 tablespoons of puree to decorate in a cool place. Squeeze the gelatine well, dissolve and stir into the puree. Fold in the strawberries. Remove the base from the mould, cut in half crosswise.
3
Put 50 g strawberries aside for decoration. Cut 200 g strawberries into slices. Puree remaining strawberries with 50 g sugar. Put 2 tablespoons of puree to decorate in a cool place. Squeeze the gelatine well, dissolve and stir into the puree. Fold in the strawberries. Remove the base from the mould, cut in half crosswise. Place the cake ring around the bottom cake base. Place the groats on top, smooth it down and place the top layer on top. Chill for 2-3 hours. Whip the cream until stiff, fill into a piping bag with a large star-shaped spout. Remove the cake from the ring, spray tuffs onto the cake. Decorate with strawberries and purée set aside
4
Place the cake ring around the bottom cake base. Place the groats on top, smooth it down and place the top layer on top. Chill for 2-3 hours. Whip the cream until stiff, fill into a piping bag with a large star-shaped spout. Remove the cake from the ring, spray tuffs onto the cake. Decorate with strawberries and purée set aside
5
2 1/2 hours waiting time