Strawberry meringue cake

Ingredients for 1 servings:

• 125 g margarine, semi-skimmed
• 300 g sugar
• 4 eggs
• 2 lemon(s), untreated, zest and juice
• 1 vanilla pod(s), pulp
• 125 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 30 g almond flakes
• 500 g strawberries
• 150 g yogurt
• 250 ml cream
• 2 packs of cream stiffener
• 3 tbsp powdered sugar
• Fat for the mold

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Beat the semi-skimmed margarine with 100g of sugar until creamy. Separate the eggs. Beat the egg yolks one at a time into the sugar mixture. Stir in the lemon zest and juice, along with the vanilla seeds. Add the flour and baking powder, and stir briefly. Divide the batter between two greased 26cm pans and smooth the surface. Beat the egg whites with salt until stiff peaks form. Add 200g of sugar and continue beating until peaks form. Pour the meringue mixture onto the batter, sprinkle one layer with almonds, and bake each layer in a preheated oven at 180°C for 20-25 minutes. Wash, hull, and dice the strawberries. Set aside some of the fruit. Stir the diced fruit into the yogurt. Beat the cream, cream stabilizer, and 2 tablespoons of sifted powdered sugar until stiff peaks form, then fold in. Arrange the whole berries around the outside of the almond-free base. Pour the cream into the center and spread it out. Place the meringue and almond base on top. Garnish with berries and 1 tablespoon of powdered sugar, if desired. Chill!