John Myers
Ingredients for 1 servings:
- 125 g margarine
- 400 g sugar
- 2 packets of vanilla sugar
- 4 eggs
- 4 tbsp milk
- 150 g flour
- 1 packet of baking powder
- 30 g almond flakes
- 500 g strawberries
- 200 g mascarpone
- 200 g sour cream
- 4 tbsp lemon juice
- 2 packs of cream stiffener
- 200 ml cream
- 1 tbsp powdered sugar
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Line two 26 cm springform pans with baking paper and preheat the oven to 175 degrees Celsius. Beat the margarine with 125 g of sugar and 1 sachet of vanilla sugar until fluffy. Separate the eggs and beat the egg yolks into the foam. First beat in the milk, then the flour and baking powder. Beat the egg whites until stiff, slowly adding 200 g of sugar. Spread half of the sponge mixture into each baking pan and cover each with beaten egg whites. Sprinkle with the flaked almonds and bake both layers for 25 minutes, then let cool. Place an almond meringue base in a cake ring. Wash, hull and quarter the strawberries, and arrange them in a circle on the base. Whisk the mascarpone with sour cream, lemon juice and 75 g of sugar. Beat the cream with the cream stabilizer and 1 sachet of vanilla sugar until stiff and fold in. Spread the cream over the strawberries. Place the almond meringue layer on top and chill the cake for at least 60 minutes. Then carefully remove the cake ring and dust the cake decoratively with powdered sugar. The calorie information refers to 1 of 16 pieces.
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