Strawberry country cake

Ingredients for 1 servings:

• 1 kg strawberries
• 200 g butter
• 225 g brown sugar
• 1 sachet of vanilla sugar (bourbon vanilla sugar)
• ½ lemon(s), untreated, zest (approx.)
• 1 pinch of salt
• 4 eggs (size M)
• 100 g cornstarch
• 200 g flour
• 3 tsp, leveled baking powder
• 75 g almond sticks
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Wash the strawberries, drain well, and hull them. Halve or quarter them depending on their size. Cream together the butter, 150g sugar, vanilla sugar, lemon zest, and salt until creamy. Alternately stir in the eggs and 1 tablespoon each of the cornstarch. Mix the flour, the remaining cornstarch, and the baking powder and stir briefly. Pour the batter into a greased 28cm springform pan dusted with breadcrumbs and level the surface. Distribute the strawberries over the batter, pressing them into the batter a little if necessary. Sprinkle with chopped almonds and 75g brown sugar. Bake in a preheated oven on the second rack from the bottom (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for about 1 hour. Cover with aluminum foil for the last 10-15 minutes if necessary. Allow the cake to cool in the pan on a wire rack. It tastes delicious with whipped cream.