Strawberry sheet cake with butter cookies

Ingredients for 1 servings:

• 3 egg whites
• 3 egg yolks
• 150 g sugar
• 3 tbsp oil
• 150 g flour
• 2 tsp, leveled baking powder
• 1,000 g strawberries, fresh, strained = 1 liter
• 80 g potato flour or cornstarch
• 50 g sugar
• 1 bag of vanilla sugar
• 2 cups whipped cream, fresh (250 g each)
• 3 packs of cream stiffener
• 1 package of biscuits (butter biscuits)
• 1 pack of cake glaze, clear
• 1 pinch(s) of sugar
• ¼ liter of water or clear fruit juice

Instructions

Working time approx. 30 minutes; Rest time approx. 16 hours; Total time approx. 16 hours 30 minutes

Beat the egg whites until stiff. Beat the egg yolks with the sugar and oil with a mixer until creamy. Pour the beaten egg whites over the batter, mix the flour with the baking powder and sift it over the egg mixture. Carefully fold everything in. Place baking paper on the baking tray, spread the mixture evenly and bake at 170°C (fan oven) for about 12 minutes. In the meantime, mix the pureed strawberries (1 liter) with the potato flour. Add the sugar and bring to a boil, add vanilla to taste and spread the mixture while still warm on the prepared base. When the prepared cake has cooled, spread the stiffly whipped cream on top. Place the butter biscuits tightly on top of the cream and cover with the hot glaze. The cake tastes best when left to set overnight and eaten the next afternoon.