John Myers
Ingredients for 1 servings:
- 3 eggs
- 150 g sugar
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 1 lemon(s), grated peel, untreated
- 50 g flour
- 50 g cornstarch
- 1 tsp baking powder
- 6 sheets of white gelatin
- 1 lemon(s), the juice
- 500 g curdled milk (3.5% fat)
- 500 g strawberries
- 400 g whipped cream
- 1 point cream stiffener
- possibly chocolate shavings
Instructions
Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes
Separate the eggs. Beat the egg whites until stiff, then add 75g of sugar, vanilla sugar, and salt. Stir in the egg yolks one at a time. Add the lemon zest. Mix the flour with the cornstarch and baking powder and fold in. Spread the mixture into a springform pan (diameter 26 cm) lined with baking paper. Bake in a preheated oven at 175°C (top/bottom heat) for 25-30 minutes. Remove from the oven and let cool for about 15 minutes. Remove the springform pan and let the sponge cake cool completely. Soak the gelatine in cold water. Bring the lemon juice to a boil with 75g of sugar. Remove from the heat and dissolve the squeezed gelatine in it. Mix with 2-3 tablespoons of sour cream. Chill for about 30 minutes. Halve the strawberries, quarter if necessary. Whip 200g of cream until stiff. As soon as the sour cream begins to set, fold in the cream. Cut the cake base in half crosswise. Place a cake ring around the bottom layer. Fold the strawberries into the sour cream (reserve a few for decoration) and spread it on the cake base. Place the second layer on top and press down lightly. Chill for about 4 hours. Remove the cake ring. Whip 200g of the cream with the cream stiffener until stiff and spread it all over the cake. Decorate the cake surface with the remaining strawberries. If desired, you can also sprinkle some chocolate shavings or chopped pistachios on top. Chill until ready to serve.
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