Separate eggs. Beat the egg white and 4 tablespoons of cold water until stiff, sprinkling in 125 g of sugar. Beat in the egg yolk and lemon zest. Mix the flour, starch and baking powder, fold in.
Spread the mixture on a baking sheet (approx. 32 x 37 cm) lined with baking paper (or baking foil). Bake in the preheated oven (electric stove 200 ° C, convection 175 ° C, gas mark 3) for about 12 minutes. Overturn on a tea towel sprinkled with 2 tablespoons of sugar, peel off the paper. Let the biscuit cool down.
Wash, clean and halve the strawberries. Beat the mascarpone, sour cream, vanilla sugar and 50 g sugar with the whisk of the hand mixer for about 4 minutes, pour in the cream setting agent.
Shorten the long side of the sponge cake by an approx. 10-12 cm wide strip. Crumble strips. Place the strawberries close together on the ground. Spread the mascarpone cream on top. Sprinkle with the breadcrumbs. Chill for 5-6 hours or overnight.
Toast the almonds. Cut the cake into about 15 pieces. Sprinkle with almonds and dust with powdered sugar.
Ingredients
Print Recipe
Pin Recipe