Beat the fat, 100 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Add the eggs bit by bit. Add flour and baking powder and stir in. Stir in milk. Fill the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 20-30 minutes. Meanwhile wash and clean 500 g strawberries and cut half into cubes. Puree the second half with a blender. Remove the pastry base from the oven, remove from the edge of the cake and allow to cool. Place the cooled cake base on a cake plate and place a cake ring around it. Soak the gelatine in cold water. Mix strawberry puree, remaining sugar, remaining vanillin sugar and lemon butter milk. Add diced strawberries. Squeeze the gelatine, dissolve over low heat and stir into the strawberry puree drop by drop. Chill for 3-4 minutes. Whip 500 g cream until stiff and fold in as soon as the strawberry cream begins to set. Spread the cream evenly on the cake base and chill overnight. Wash, clean and halve the remaining strawberries. Warm up the apricot jam and pass through a sieve. Remove the cake ring from the cake. Cover cake with remaining strawberries and spread with the jam. Whip the rest of the cream until stiff, fill into a piping bag with a star-shaped spout and decorate the edge of the cake with it. Sprinkle the cream edge with chopped pistachios. Serve decorated with lemon balm as desired
kJ/390 kcal. E 6 g/ F 28 g/ KH 29 g
Dishes: Altalena