Summary

Ingredients

• 4 egg (s), (size M)
• 175 grams sugar
• 1 lemon (s), the grated zest it
• 75 g flour
• 75 g cornstarch
• 1 teaspoon Baking powder
• 4 tablespoon sugar
• 900 g strawberries
• 500 g mascarpone
• 300 g sour cream, firm
• 3 packs vanilla sugar
• 2 packs cream stabilizer
• 30 g flaked almonds
• 2 teaspoons powdered sugar
• some mint, (leaves, approx. 15 pieces)

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Instructions

1. Preheat the oven to 200 ° C.
2. Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Sprinkle in 125 g of sugar. Beat in the egg yolk and lemon zest. Sift the flour, starch and baking powder over it and fold in. Spread the dough on a baking sheet lined with baking paper and bake in the oven for about 12 minutes.
3. Sprinkle a tea towel with the 4 tablespoons of sugar. Turn the bottom out onto the cloth and peel off the parchment paper. Cut around the edge approx. 2 - 3 cm thick, so that a nice, rectangular biscuit plate is created. Let the sponge cake cool, then turn it back onto the plate on which you want to serve or store the cake, so that the sugar is on the tea towel.
4. Wash, clean and halve the strawberries. Cover the sponge cake with strawberries, do not crumble the cut edge too finely. Beat the mascarpone, sour cream, vanilla sugar, the rest of the sugar and cream stiffener for approx. 4 minutes until stiff. Spread the cream on the strawberries, sprinkle with crumbs and put in a cool place.
5. Roast the almonds in a pan without fat. Cut the plate into slices and sprinkle with flaked almonds and powdered sugar, decorate with the flaky mint.