Summary

Ingredients

• 1 cake base, (sponge cake), 2-3 cm high
• 200 g milk
• 30 g cornstarch
• 30 g Cointreau
• 250 g mascarpone
• 500 g strawberries
• 1 pack cake icing, red
• 400 g cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer

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Instructions

1. Cook a cream from milk and wheat starch and leave to cool. Stir in the Cointreau and mascarpone. Brush the sponge cake with it and place the washed and cleaned strawberries on top.
2. Prepare the icing according to the instructions and cover the strawberries with it. Whip the cream with the vanilla sugar and cream stiffener until stiff and garnish the cake with it.