Strawberry lasagna

Ingredients for 4 servings:

• 2 eggs
• 70 g sugar
• 1 pinch of salt
• ½ orange(s) or lemon, untreated, zest
• 30 g flour
• 100 g cream cheese
• 1 packet of vanilla sugar
• 1 tbsp lemon juice
• 100 g cream
• 1 pack of cream stiffener
• 500 g strawberries
• 1 tbsp powdered sugar
• Pistachios, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

a summery lasagna made from sponge cake and cream cheese

Preheat the oven to 200 degrees Celsius (top/bottom heat). Beat the egg yolks with 25g of sugar, salt, and orange or lemon zest for about 5 minutes on the highest speed of a hand mixer until very creamy. Beat the egg whites until stiff and add to the egg yolk mixture. Sift the flour over the mixture and carefully fold it in. Spread the batter onto half a baking tray lined with baking paper and bake in the oven for about 8 minutes, checking frequently to ensure the sponge doesn’t get too dark. Turn the sponge out onto a tea towel sprinkled with 1 tablespoon of sugar, remove the baking paper, and immediately cut the base into 4 equal rectangles and let cool. Sort out about 100g of strawberries (not the prettiest), puree them with powdered sugar and lemon juice, and set aside. Cut the other strawberries into not-too-thick slices. Whip the cream with cream stabilizer until stiff. Beat the cream cheese with 30g of sugar and vanilla sugar until smooth, then fold in the cream. Spread the cream on 3 sponge cakes. Spread strawberries on each sponge cake, top with strawberry puree, and stack the cakes on top. Place the cake without cream on top and garnish only with strawberries and strawberry puree. Finally, sprinkle with chopped pistachios and refrigerate for at least one hour. To serve, divide into 4 pieces and arrange on plates.