Strawberry biscuit cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, adding salt, 75 g sugar and 1 packet of vanillin sugar. Stir in the egg yolks. Mix flour and baking powder, sieve onto the egg cream, fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and sprinkle evenly with 2 tablespoons of sugar.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Let cool on a cake rack. Wash, clean and slice the strawberries. Put some slices aside for decoration. Mix the cream firmer with 1 packet of vanilla sugar and 50 g sugar. Stir the curd and mascarpone with the whisk of the hand mixer until smooth. Let the cream mixture trickle in while stirring. Remove the base from the mould, cut in half horizontally. Spread the cream on the bottom cake base and smooth it down. Spread strawberries on top. Place the upper cake layer on top and decorate with strawberries that have been set aside.

3. 3

   Stir the curd and mascarpone with the whisk of the hand mixer until smooth. Let the cream mixture trickle in while stirring. Remove the base from the mould, cut in half horizontally. Spread the cream on the bottom cake base and smooth it down. Spread strawberries on top. Place the upper cake layer on top and decorate with strawberries that have been set aside. Chill for 1 hour. Dust with icing sugar

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
180 kcal

CARBS
19 g

FATS
9 g

PROTEINS
5 g