Strawberry cream cake

Ingredients

Directions

1. 1

   Grease the bottom of the springform pan (26 cm Ø). Separate eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar and 1 packet of vanilla sugar. Fold in the egg yolks one by one.

2. 2

   Sift flour, starch and baking powder on top. Add almonds and fold everything into the egg foam mixture. Spread into the mould. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for approx. 30 minutes. Cool down.

3. 3

   Cut the cake base horizontally so that the lower base is thicker than the upper one. Close the cake ring around the lower cake base. Sprinkle both cake bases with Amaretto.

4. 4

   Soak gelatine in cold water. Wash and clean 1.1 kg strawberries. Puree 500 g strawberries, 75 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine and dissolve at low heat. Stir in lemon juice and 2 tablespoons of puree by the spoonful, then stir into the rest of the puree.

5. 5

   Chill for about 10 minutes until it begins to gel. Whip 500 g cream until stiff, fold into the puree in 3 portions.

6. 6

   Spread a thin layer of strawberry cream on the bottom cake base. Place the rest of the cleaned strawberries on top. Put the rest of the strawberry cream in the spaces between the strawberries and finally smooth it down. Place the 2nd cake base on top. Chill overnight.

7. 7

   Remove cake ring. Whip 400 g whipped cream until stiff, while trickling in 2 sachets of vanilla sugar. Wave the cake and spread it on the edge of the cake so that the berries can adhere well. Wash, clean and halve 400 g strawberries. Decorate the cake all around.