Strawberry-Lemon-Biscuit Cake

Name: Strawberry-Lemon-Biscuit Cake
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 3 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 75 g Sugar; 100 g Flour; 1 TEASPOON Baking Powder; 500 g Strawberries; 300 g lemon curd; 150 g Strawberry Jam; 30 g Baisertuffs; 7-10 Tbsp Mint; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

3 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
75 g Sugar
100 g Flour
1 TEASPOON Baking Powder
500 g Strawberries
300 g lemon curd
150 g Strawberry Jam
30 g Baisertuffs
7-10 Tbsp Mint
7-10 Tbsp Fat and breadcrumbs

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and sugar. Stir in egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in carefully. Grease a fruit base (approx. 27 cm Ø) and sprinkle with breadcrumbs.
2
Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove from the oven and let cool on a cake rack for about 5 minutes. Then turn out of the tin. Let cool off. Wash, clean and halve the strawberries. Spread 250 g Lemon Curd on the base. Spread strawberries on top. Heat 50 g lemon curd and jam. Spread the strawberries with it.
3
Spread 250 g Lemon Curd on the base. Spread strawberries on top. Heat 50 g lemon curd and jam. Spread the strawberries with it. Crumble the meringue and sprinkle on the cake. Decorate with mint. Serve with whipped cream
4
1 1/2 hours waiting time