Summary

Ingredients

• 125 g butter
• 75 grams sugar
• 1 packet vanilla sugar
• 1 egg (s)
• 1 lemon (s), the grated zest it (alternatively Citro-Back)
• 125 g flour
• 1 teaspoon Baking powder
• 50 g desiccated coconut

For covering:

• 250 g mascarpone
• 4 tablespoon liqueur (Drambuie), alternatively amaretto or orange liqueur
• 4 tablespoons milk
• 1 packet vanilla sugar
• 500 g strawberries
• 1 pack cake topping
• 2 teaspoons strawberry jam
• 1 dash rum as required for the dough
• possibly almond slivers

Print Recipe Pin Recipe

Instructions

1. Beat the butter until smooth. Gradually stir in the sugar, vanilla sugar, egg, salt and the grated lemon zest. Then mix flour with baking powder and stir in together with coconut flakes (if you like, add a dash of rum to the dough).
2. Put the dough in a greased cake tin and bake for about 30 minutes at 175 ° C to 200 ° C.
3. While the dough is in the oven, mix the mascarpone, vanilla sugar, milk and Drambuie to a cream and chill. Wash the strawberries and cut them in half.
4. Let the dough cool and then spread the strawberry jam very thinly. Spread the mascarpone cream on, spread the strawberries on top (sprinkle with almond slivers if necessary).
5. Make and distribute the cake glaze as instructed.