Strawberry Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   ##balls## separating. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and 75 g sugar. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Grease a fruit base (approx. 27 cm Ø) and sprinkle with breadcrumbs. Add the mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove from the oven and let cool on a cake rack for about 5 minutes. Then turn out of the tin. Let cool off. Soak gelatine in cold water. Wash lemon balm, shake dry, pluck leaves from the stalks and chop. Whip the cream until stiff. ##Mix together 60 g sugar, lemon juice and lemon balm until smooth. Squeeze gelatine, dissolve, stir in 2 tbsp. cream and stir into the remaining cream. Fold in the cream. Spread the cream on the fruit base and chill. Wash and clean the strawberries and cut them in half or quarters depending on size.

3. 3

   Squeeze gelatine, dissolve, stir in 2 tbsp. cream and stir into the remaining cream. Fold in the cream. Spread the cream on the fruit base and chill. Wash and clean the strawberries and cut them in half or quarters depending on size. Spread the strawberries on the cream. Mix 3 tbsp. sugar and cake glaze powder in a pot. Stir in 1/4 litre water, bring to the boil. Remove the pot from the heat and let it stand for 1 minute. Spread the glaze over the strawberries from the middle. Let the icing and cream set and cut the cake into pieces

4. 4

   Mix 3 tbsp. sugar and cake glaze powder in a pot. Stir in 1/4 litre water, bring to the boil. Remove the pot from the heat and let it stand for 1 minute. Spread the glaze over the strawberries from the middle. Let the icing and cream set and cut the cake into pieces

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
29 g

FATS
5 g

PROTEINS
7 g