Serves 8 | Preparation time: approx. 50 minutes | Resting time: at least 5 hours
- 4 eggs (medium)
- 125 g sugar (and 4 tbsp water)
- 2 tbsp sugar
- 50 g sugar
- 1 untreated lemon, zest only
- 75 g flour
- 75 g cornstarch
- 1 tsp baking powder
- 850 g strawberries
- 500 g mascarpone
- 300 g sour cream
- 3 packets vanilla sugar
- 2 packets cream stabilizer
- 3 tbsp flaked almonds
- 2 tsp powdered sugar
Instructions:
1.Separate the eggs. Beat the egg whites with 4 tbsp cold water until stiff peaks form, gradually adding 125 g sugar. Mix in the egg yolks and lemon zest.
2.Mix the flour, cornstarch, and baking powder, then carefully fold into the egg white mixture.
3. Spread the mixture onto a baking sheet (approx. 32 x 37 cm) lined with parchment paper and bake in a preheated oven at 200°C (175°C fan-forced) for about 12 minutes. After baking, turn the cake out onto a clean tea towel sprinkled with 2 tablespoons of sugar, peel off the parchment paper, and let it cool completely.
4.Wash, hull, and halve the strawberries. Whip the mascarpone, sour cream, vanilla sugar, and 50 g of sugar for about 4 minutes, gradually adding the cream stabilizer.
5.Trim a strip about 10-12 cm wide from the long side of the sponge cake and crumble the strip. Arrange the strawberries closely together on the base, then spread the mascarpone cream over them and sprinkle with the crumbs. Refrigerate for at least 5-6 hours or overnight.
6.Toast the almonds and cut the cake into about 15 pieces. Sprinkle with almonds and dust with powdered sugar before serving.
💡 Emma’s secret tip: To keep the strawberries extra fresh, toss them briefly in a little lemon juice!
