Strawberry cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 3 tablespoons of water and salt until stiff. Slowly pour in 150 g sugar and continue beating. Stir in the egg yolks briefly. Mix flour, 60 g starch and baking powder, sieve over the egg mixture and fold in.

2. 2

   Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Remove the base from the springform pan and let it cool down on a cake rack.

3. 3

   Then cut the biscuit 1x and soak each base with 2 tablespoons of rum. Wash and clean the strawberries. Put 10 strawberries aside for decoration. Quarter the remaining strawberries. Boil up juice, 1/8 litre water, 2 tablespoons sugar and cinnamon stick.

4. 4

   Stir the remaining starch and lemon juice until smooth, add to the juice mixture while stirring and bring to the boil again. Remove the cinnamon stick and fold in the quartered strawberries. Place the bottom cake layer on a cake plate and place the edge of the springform pan on top.

5. 5

   Spread the compote on the ground and let it set. Then place the upper base on top. Whip cream and remaining sugar until stiff. Remove 1/3 of the cream and fill into a piping bag with star-shaped spout, put aside.

6. 6

   Mix the remaining cream and vanilla pulp. Spread the top layer with 2/3 of the vanilla cream, spread the rest of the vanilla cream around the edge. Decorate the surface with the cream from the piping bag. Halve remaining strawberries.

7. 7

   Decorate the surface of the cake and the edge of the plate with the strawberries and lemon balm leaves. Makes about 16 pieces.