Strawberry meringue cake

Ingredients

Directions

1. 1

   Cream fat, sugar and vanilla sugar. Separate the eggs, add the egg yolks and stir until creamy. Mix flour and baking powder and stir in by the spoonful. Finally add the milk.

2. 2

   Grease a springform pan (24 cm Ø) and spread half of the dough. Beat the egg white until stiff, gradually adding the icing sugar. Spread half of the meringue mixture on the filled sponge mixture.

3. 3

   Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 30 minutes. Remove from the mould. Do the same with the remaining dough and meringue. Let it cool down. Wash strawberries, dab dry and put 3-4 strawberries with green aside.

4. 4

   Clean the rest of the strawberries. Soak gelatine in cold water. Wash the lemon thoroughly and grate the peel. Squeeze the juice. Puree 125 g strawberries, strawberry jam, lemon rind and 3 tablespoons of lemon juice.

5. 5

   Squeeze the gelatine, dissolve and stir into the puree. Put it in a cold place. Dice 250 g strawberries. Whip cream until stiff. Place a cake rim around a meringue base. As soon as the puree starts to gel, stir in the cream and strawberry pieces and spread on the first cake base.

6. 6

   Cover with the second base, chill for about 1 hour. Halve the remaining fruit and arrange on the cake just before serving. Serve dusted with icing sugar. Makes about 12 pieces.