Ingredients
125 g margarine
270 g sugar
4 eggs, separated
150 g flour
2 teaspoons baking powder
4 tablespoons milk
500
g strawberries 400 g cream
400 g mascarpone
1 packet vanilla sugar
2 packets cream hardener
4 tablespoons of lemon juice
50 g of almond(s), sliced
preparation
Mix the margarine with 100 g of sugar until foamy (approx. 6 minutes), add the egg yolk during the same time. Mix the flour and baking powder and mix alternately with the milk. Spread half of the dough in a springform pan (26 cm diameter).
Beat the egg whites with 100 g of sugar until firm peaks form.
Spread half of the egg whites on the first layer of cake and sprinkle with half of the flaked almonds. Bake in a preheated oven at about 175°C for about 20 – 25 minutes. Do the same with the second floor. Let both bases cool completely.
For the filling, wash, clean and cut 500 g of strawberries. Beat the cream with the vanilla sugar and 1 packet of cream until stiff. Mix the mascarpone with 70 g of sugar, lemon juice and 1 sachet of cream to harden. Add the whipped cream.
Spread a quarter of the filling over the first layer. Spread the strawberries on top. Spread the rest of the cream on top and cover with the second layer.
Make sure you prepare the cake 1 or 2 days before eating it so it can still set well!
The cake can also be made with raspberries as a raspberry sponge cake.
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