Strawberry Flake Slices

Ingredients for 1 servings:

• 4 eggs (size M)
• 125 g sugar and 4 tbsp water
• 2 tbsp sugar
• 50 g sugar
• 1 lemon(s), untreated, grated peel
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 850 g strawberries
• 500 g mascarpone
• 300 g sour cream
• 3 packets of vanilla sugar
• 2 packs of cream stiffener
• 3 tbsp almond(s), flakes
• 2 tsp powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 50 minutes

Separate the eggs. Beat the egg whites and 4 tablespoons of cold water until stiff, gradually adding 125g of sugar. Whisk in the egg yolks and lemon zest. Mix the flour, cornstarch, and baking powder and fold in. Spread the mixture onto a baking tray (approx. 32 x 37cm) lined with baking paper (or aluminum foil). Bake in a preheated oven (200°C electric oven, 175°C fan oven, gas mark 3) for about 12 minutes. Turn out onto a tea towel sprinkled with 2 tablespoons of sugar, peel off the paper. Allow the sponge cake to cool. Wash, hull, and halve the strawberries. Whisk the mascarpone, sour cream, vanilla sugar, and 50g of sugar with the whisk of a hand mixer for about 4 minutes, gradually adding the cream stabilizer. Trim the long side of the sponge cake by cutting a strip approximately 10-12cm wide. Crumble the strips. Place strawberries close together on the base. Spread mascarpone cream on top. Sprinkle with breadcrumbs. Chill for 5-6 hours or overnight. Toast the almonds. Cut the cake into approximately 15 pieces. Sprinkle with almonds and dust with powdered sugar. Preparation time: approximately 1 hour. Waiting time: at least 5 hours. Per piece, approximately 310 kcal/1300 kJ / Protein: 5g / Fat: 19g / Carbohydrate: 28g