Strawberry Slices

Ingredients

Directions

1. 1

   Wash the lemon, dab dry and finely grate the peel. Squeeze juice from half a lemon. Cream fat, sugar, salt and lemon peel. Stir in the eggs one after the other. Mix flour, cornstarch and baking powder and stir into the egg mixture. Spread evenly on a greased baking tray (approx. 37x37 cm).

2. 2

   Bake in a preheated oven (electric cooker: 200 °C / gas: level 3) for 15-20 minutes. Mix lemon juice and icing sugar. Prick the finished base several times with a toothpick, brush with the lemon juice and let it cool down. In the meantime, wash and clean the strawberries and, depending on their size, halve or quarter them, sprinkle 4 tablespoons of sugar over them and leave to stand for about 1 hour. Drain the strawberries, collect the juice and spread the strawberries on the cake. Fill up strawberry juice with currant juice to 1 litre. Mix cake glaze powder and remaining sugar in a pot. Gradually stir in the juice and bring to the boil. Let the icing cool down for a few minutes. Then spread it evenly over the strawberries from the middle. Leave to set for at least 1 hour. Cut the cake into rectangles (about 9x5 cm).

3. 3

   Gradually stir in the juice and bring to the boil. Let the icing cool down for a few minutes. Then spread it evenly over the strawberries from the middle. Leave to set for at least 1 hour. Cut the cake into rectangles (about 9x5 cm). Whip the cream and vanilla sugar until stiff and fill into a piping bag with star-shaped spout. Spray a cream tuff on each slice and sprinkle with brittle. Serve decorated with lemon balm leaves

4. 4

   Paper napkins: Paperproducts