Strawberry Cake

Separate eggs and beat yolks with about half of the granulated sugar and vanilla sugar until really foamy.

In another bowl, beat egg whites with remaining sugar as well as a pinch of salt until stiff peaks form. Now gently fold flour into the yolk mixture, alternating with the snow.

Grease a cake pan with softened butter and sprinkle with flour. Pour in the mixture and bake at approx. 180 °C for 30-40 minutes. Lift out and let cool.

Cut the cake base in half crosswise (if the pan is too large, bake the dough in advance to form two cake bases). Lift off top layer and spread both layers thinly with jam.

Cut about half of the strawberries into small pieces and mix together with the powdered sugar.

Whip the cream until stiff and mix with the pureed strawberries. Spread half of the cream on the first plate, place the second plate on top and spread remaining cream on top.

Cut remaining strawberries in half or quarters and place cut side down on top of strawberry cake.

Top with liquid cake jelly, if desired, and chill briefly. (Or spread unglazed).

Preparation Tip:

The strawberry cake is especially pretty if you sprinkle it on the side with flaked almonds or brittle. To do this, simply apply a thin layer of whipped cream so that the almond flakes hold well.

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