Strawberry Sponge Cake Tower

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the omelettes, draw 8 circles (8 cm Ø) with a pencil on a sheet of baking paper (baking tray size). Place on a baking tray. Separate the eggs. Beat the egg whites until stiff, adding 50 g sugar, salt and 1 packet of vanillin sugar. Add egg yolk and stir in.

2. 2

   Mix flour, starch and baking powder. Sift portions onto the egg mixture and fold in. Spread the sponge mixture evenly with a tablespoon over the 8 circles and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 9-11 minutes until golden brown. Remove from the oven, carefully remove from the baking paper and allow to cool on a rack. In the meantime, wash and clean the strawberries, drain them in a sieve and cut them in half or quarters depending on size. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and put aside. Mix quark, mascarpone, 1 packet of vanillin sugar, lemon juice and 75 g sugar. Spread cream and strawberries evenly on half of the sponge cake.

3. 3

   In the meantime, wash and clean the strawberries, drain them in a sieve and cut them in half or quarters depending on size. Roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and put aside. Mix quark, mascarpone, 1 packet of vanillin sugar, lemon juice and 75 g sugar. Spread cream and strawberries evenly on half of the sponge cake. Place the rest of the sponge cake on top, sprinkle with almond flakes and dust with icing sugar. Chill for about 30 minutes and serve immediately.

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
630 kcal

CARBS
59 g

FATS
34 g

PROTEINS
18 g