Paderborn Strawberry-Almond Slices

Ingredients for 1 servings:

• 4 eggs (size M)
• 175 g sugar
• 1 lemon(s), grated peel
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 4 tbsp sugar
• 900 g strawberries
• 500 g mascarpone
• 300 g sour cream, thickened
• 3 packets of vanilla sugar
• 2 packs of cream stiffener
• 30 g almond flakes
• 2 tsp powdered sugar
• some mint leaves (approx. 15)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

super delicious, airy, light

Preheat oven to 200°C. Separate eggs. Beat egg whites and 4 tablespoons of water until stiff. Gradually add 125g of sugar. Beat in egg yolks and lemon zest. Sift flour, cornstarch, and baking powder over the batter and fold in. Spread batter onto a baking sheet lined with baking paper and bake in the oven for about 12 minutes. Sprinkle a tea towel with the 4 tablespoons of sugar. Turn the base out onto the towel and peel off the baking paper. Trim off about 2-3cm of the edge all around to create a nice, rectangular sponge cake. Allow the sponge cake to cool, then turn out onto the plate on which you want to serve or store the cake, so that the sugar from the tea towel is on top. Wash, hull, and halve the strawberries. Cover the sponge cake with strawberries, crumbling the trimmed edges, not too finely. Beat the mascarpone, sour cream, vanilla sugar, remaining sugar, and cream stabilizer for about 4 minutes until stiff. Spread the cream over the strawberries, sprinkle with breadcrumbs, and refrigerate. Roast the almonds in a dry pan. Cut the pie into slices and sprinkle with flaked almonds and powdered sugar. Garnish with the mint leaves.