Strawberry Dome

For the strawberry dome, line half of the household tray (30×40 cm base) with baking paper. Preheat oven to 190 °C (top and bottom heat). Rinse bowls with cold water and line with plastic wrap.Sift flour and baking powder. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon zest until well frothy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Fold in flour. Spread mixture onto baking paper and bake for about 10 minutes on bottom rack. Remove from oven and let cool.Remove mixture from baking paper and cut into 1 cm cubes.For the strawberry cream, soak gelatin in cold water. Whip the cream and chill. Cut 100g strawberries in half. Finely puree remaining strawberries and honey with a hand blender. Squeeze gelatine well, heat 3 tablespoons of the strawberry puree and dissolve gelatine in it while warm. Mix with the strawberry puree and the halved strawberries, fold in the whipped cream and add the sponge cake cubes.Pour everything into the bowls and chill for about 7 hours, lift out and remove the cling film. Garnish the strawberry dome with strawberries and candied flowers.

Preparation Tip:

The strawberry dome is an eye-catcher, especially when guests come.

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