Ingredients:
6 eggs
150 g sugar
1 packet vanillin
Half a packet baking powder
80 ml heavy cream
150 g flour
For the strawberry sauce:
500 g strawberries
2 tablespoons vanilla sugar
1 tablespoon lemon juice
4 tablespoons starch
For the cream:
500 g mascarpone
300 ml heavy cream (liquid)
200 g white chocolate
1 teaspoon vanilla extract
Preparation:
First, beat the egg whites thoroughly while gradually adding the sugar. In a separate bowl, beat the egg yolks with vanilla sugar and add them to the egg whites. Then, add the slightly warmed heavy cream and mix gently. Finally, add the sifted flour and baking powder, mixing carefully again. Pour the batter into a 26 cm diameter pan and bake in an oven preheated to 180°C for approximately 20 minutes. Once the sponge cake has cooled, slice it into two layers.
For the strawberry sauce, cook the finely chopped strawberries with vanilla sugar and lemon juice over low heat for 10 minutes. Towards the end of cooking, add the starch (mixed with a little water) and simmer a bit longer until the sauce thickens. Blend the finished strawberry sauce until smooth.
For the cream, beat the mascarpone and then add the heavy cream. Then, add the melted white chocolate and vanilla extract, and mix until the mixture is smooth and uniform. Finally, spread the strawberry sauce followed by the cream between the sponge cake layers. Spread cream over the top of the cake as well and garnish with strawberries. Our delicious strawberry cake is ready!
Bon appétit! ❤🍷☕️
