Strawberry-Japonaise cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat the egg whites in a large bowl with the whisk of the hand mixer until stiff, adding 125 g sugar and salt. Mix ground almonds and flour and fold into the beaten egg white. Draw a circle (22 cm Ø) on 3 pieces of baking paper. Turn the baking parchment and place it on 3 baking trays. Spread 1/3 of the mixture on each circle, sprinkle with 25 g flaked almonds. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.

2. 2

   Pull the bases with the baking paper from the trays and let them cool down. Put aside the flaked almonds that have fallen off the trays onto the baking paper for decoration. Wash, clean and slice the strawberries. Chop the chocolate coating, heat 50 g cream and melt the chocolate coating in it, let it cool down. Stir mascarpone, 100 g sugar and vanillin sugar until smooth. Whip 450 g cream until stiff, allow the cream firmer to trickle in. Fold the cream into the mascarpone. Remove the baking paper from the cake base. Spread about 1/3 of the cream on one cake base. Cover with 1/3 of the strawberries and sprinkle with half of the chocolate sauce. Place the second cake base on top.

3. 3

   Fold the cream into the mascarpone. Remove the baking paper from the cake base. Spread about 1/3 of the cream on one cake base. Cover with 1/3 of the strawberries and sprinkle with half of the chocolate sauce. Place the second cake base on top. Spread 1/3 of the cream on top and cover with 1/3 of the strawberries. Drizzle with the rest of the sauce, place the last cake layer on top and spread with the rest of the cream. Spread the rest of the strawberries on top. Warm the strawberry jelly slightly and spread on the strawberries. Sprinkle with almond flakes. Put the cake in a cool place for about 1 hour

4. 4

   Spread 1/3 of the cream on top and cover with 1/3 of the strawberries. Drizzle with the rest of the sauce, place the last cake layer on top and spread with the rest of the cream. Spread the rest of the strawberries on top. Warm the strawberry jelly slightly and spread on the strawberries. Sprinkle with almond flakes. Put the cake in a cool place for about 1 hour

5. 5

   1 hour waiting time

Nutrition Facts

KCAL
440 kcal

CARBS
29 g

FATS
32 g

PROTEINS
7 g