Strawberry Flake Slices

Name: Strawberry Flake Slices
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 4 Eggs (Gr. M); 125 g + 2 tablespoons + 50 g sugar; 7-10 Tbsp grated rind of; 1 untreated lemon; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 850 g Strawberries; 500 g Mascarpone (Italian cream cheese); 300 g clotted cream; 3 packages Vanillin sugar; 2 packages Cream stabiliser; 2-3 TABLESPOONS flaked almonds; 1-2 TEASPOONS Icing sugar; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

4 Eggs (Gr. M)
125 g + 2 tablespoons + 50 g sugar
7-10 Tbsp grated rind of
1 untreated lemon
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
850 g Strawberries
500 g Mascarpone (Italian cream cheese)
300 g clotted cream
3 packages Vanillin sugar
2 packages Cream stabiliser
2-3 TABLESPOONS flaked almonds
1-2 TEASPOONS Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, add 125 g sugar. Beat the egg yolks and lemon zest into the mixture. Mix flour, starch and baking powder, fold in
2
Spread the mixture on a baking tray lined with baking paper (approx. 32 x 37 cm). Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 12 minutes. Turn onto a tea towel sprinkled with 2 tbsp. sugar, remove paper. Let the sponge cake cool down
3
Wash, clean and halve the strawberries. Whip the mascarpone, sour cream, vanillin sugar and 50 g sugar with the whisk of the hand mixer for approx. 4 minutes, allowing the cream to trickle in
4
Shorten the long side of the sponge cake plate by a strip about 12 cm wide. Crumble the strip. Place the strawberries close together on the base. Spread mascarpone cream on top. Sprinkle with crumbs. Chill for 5-6 hours or overnight
5
Roast the almonds. Cut the cake into about 15 pieces. Sprinkle with almonds and dust with icing sugar