ingrediencie

Cesto

4 pcs egg 1 pinch salt 4 Tbsp granulated sugar 2 tbsp lukewarm water 2 tbsp melted butter 6 tbsp semi-coarse flour 1,5 KL baking powder

Cream

250 ml whipping Cream (33%) 250 g Mascarpone 250 g sour cream 1 packet vanilla sugar 150 g icing sugar 4 slices gelatine 300 g fresh strawberries 1 tbsp cocoa

progress

A moist, sponge cake, fresh strawberries and a fantastic cream that is refreshing and smooth at the same time.

1.

Beat the egg whites with a pinch of salt until stiff.

2.

Beat the egg yolks with the sugar until frothy and stir in the water and melted (not hot) butter. Then sift the flour and baking powder into the mixture and stir. Finally, just lightly fold in the egg whites.

3.

Pour the batter into a deep baking tin (35×25 cm) lined with baking paper. Bake the crust in a preheated oven at 170°C for about 20 to 25 minutes. Let cool completely.

4.

Meanwhile, prepare the cream: whip the cream, stir in the mascarpone, sour cream and both sugars. Place the gelatine in a saucepan and pour about 3 tablespoons of water over it and leave to swell. Then bring it almost to the boil, stirring constantly, but do not boil. Pour the dissolved gelatine into the cream and stir well.

5.

Spread half of the cream on the cooled cake, arrange the sliced strawberries (save a few for the final decoration) and layer the rest of the cream on top of the strawberries.

6.

Place the dessert in the fridge for a few hours to set. Then dust with sifted cocoa powder and cut into slices. Garnish each one with strawberry slices.

7.

Good taste!

Source photo: Profimedia, Source text: Profimedia