Almond meringue cake

Ingredients for 1 servings:

• 4 eggs
• 125 g butter, soft
• 300 g sugar
• 3 tbsp vanilla sugar
• 150 g flour
• 1 tsp baking powder
• 4 tbsp milk
• 2 pinches of salt
• 60 g almond flakes
• 500 g strawberries
• 250 g mascarpone
• 200 g sour cream
• 4 tbsp lemon juice
• 1 tbsp lemon zest
• 200 ml whipped cream
• 1 pack of cream stiffener
• 1 tbsp powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 30 minutes

Preheat the oven to 160 degrees Celsius (fan assisted). Separate the eggs. Cream the butter with 125g of sugar, a pinch of salt, and 1 tablespoon of vanilla sugar until fluffy. Beat in the egg yolks one at a time. Sift the flour and mix well with the baking powder, then mix it into the batter along with the milk. Line a springform pan with baking paper and pour in half of the batter. Beat the egg whites until stiff, add a pinch of salt, slowly add 125g of sugar, and continue beating. Brush half of the beaten egg whites onto the batter, sprinkle with half of the almonds, and bake the cake for about 25 minutes. Repeat with the remaining batter, beaten egg whites, and almonds. Then let both layers cool. Wash, hull, and halve the strawberries, quartering very large strawberries. Mix the mascarpone with sour cream, lemon juice and zest, and 50g of sugar. Whip the cream with 1 tablespoon of vanilla sugar and cream stiffener until stiff peaks form and fold into the mascarpone cream. Place the first layer on a cake plate with a ring. Arrange the strawberries on the layer. Spread the mascarpone cream on top and top with the second layer. Refrigerate for 3 hours to set. Dust with powdered sugar and serve. Makes 12 cakes.