Strawberry Cream Cake with Almond Biscuit

Beat the egg whites with the pinch of salt and the sugar until stiff - stir in the egg yolks and vanilla pulp - mix the flour-baking powder and almond flour and sift over the egg mixture - fold in - line the springform pan (26) with baking paper and fill in half of the dough - bake for 15 minutes - the other half as well - let both bases cool down -

Wash and clean 400g and 500g strawberries mash the 400g with 2 tablespoons of sugar soak the gelentine in cold water - heat the juice of one lemon, vanilla sugar and sugar in a saucepan - squeeze out the gelatine and dissolve it -

Mix the yoghurt and strawberry pulp - mix with 2 tablespoons of gelatine mass - then stir in the remaining yoghurt mixture - whip the cream until stiff and fold into the yoghurt cream -

1 Lay the base on a plate and enclose it with a cake ring - keep 5 -7 of the 500g strawberries - fill part of the cream on the base - halve as much strawberries as you need to cover the edge of the base - with the cut side facing the place the cake base so that it lies close to the cake ring -

Line the middle of the base with the rest of the strawberries - now pour 2/3 of the cream onto the strawberries - place the second base on top - spread the rest of the cream on top - the cake for about 2 hours. chill - cut the strawberries you left behind - decorate the cake with them -

Boil the icing with a little water according to the instructions and cover the decoration with it, spread what runs on the cake like a marble - put it in the cold again for another 2 hours -

for my birthday in june i baked the cake for the first time it was not quite as nice but also delicious -