John Myers
Ingredients for 1 servings:
- 6 eggs
- 200 g sugar
- 1 lemon(s) (organic), zest
- 1 pinch of salt
- ½ bottle of bitter almond flavor
- 75 g flour
- 75 g ground almonds
- Fat for the mold
- 400 g strawberries (frozen)
- 200 g sugar
- 7 sheets of white gelatin
- Water for soaking
- 750 ml cream
- 6 strawberries, halved
Instructions
Working time approx. 50 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes
a delicious cake that tastes good all year round thanks to pureed frozen strawberries
For the batter, separate the eggs. Beat the egg yolks with 130g of sugar until thick and foamy. Beat the egg whites with a pinch of salt until stiff, gradually adding the remaining 70g of sugar. Pour into the egg yolk mixture. Add the grated lemon zest, bitter almond oil, sifted flour, and almonds, and fold everything in loosely. Line a 26cm springform pan with baking paper and grease. Pour in the batter and bake at 200°C for about 30 minutes (make a skewer ring). Let cool briefly in the pan and then cool completely on a wire rack. Cut in half horizontally once. For the filling, thaw the frozen strawberries. Sprinkle with 130g of sugar, let stand, and then puree. Soak the gelatine for 10 minutes. Squeeze out the excess water and stir into the strawberry puree. Whip 1/2 liter of cream until stiff and sweeten with 50g of sugar. Mix with the strawberry puree. Spread the cream on the bottom layer and place the second layer on top. Refrigerate the cake for 1/2 hour. Whip the remaining cream with 20g of sugar until stiff and spread the edge and surface of the cake with 2/3 of the cream. Pipe the remaining cream in 12 dots onto the edge of the cake. If the season permits, place a fresh strawberry half in each layer. It’s best to prepare the base the day before and let the strawberries thaw.
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