Dessert: Baked Ice Cream on Fresh Strawberries

For the sponge cake, beat 5 eggs with icing sugar over steam, first warm, then cold. Fold in 100 g of flour. Spread the sponge cake on a baking sheet with baking paper and bake for 8 minutes at 200 degrees. Cut out circles from the sponge cake. Place an ice cream ball on top of the biscuit circles and cover with a second biscuit circle. Immediately store in the freezer. In the meantime, prepare the batter: Mix 3 egg yolks, ¼ liter of milk and around 300 g of non-slip flour into a viscous dough. 3 Beat the egg whites into snow and fold into the batter. Pull the frozen filled biscuits through the batter and fry them in the hot oil. Chop the strawberries and mix with sugar. Add a shot of Grand Marnier. Serve the baked ice cream on top of the strawberries.