Summary

Ingredients

• 2 egg (s)
• 70 g suar
• 1 pinch (s) salt
• 0.5 ½ orange (s) or lemon, untreated, peel zest
• 30 grams flour
• 100 g cream cheese
• 1 packet vanilla sugar
• 1 tablespoon lemon juice
• 100 g cream
• 1 pack cream stabilizer
• 500 g strawberries
• 1 tablespoon powdered sugar
• Pistachios, chopped

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Instructions

1. Preheat the oven to 200 degrees Celsius (top / bottom heat).
2. Beat the egg yolks with 25 g sugar, salt and orange or lemon zest for approx. 5 minutes on the highest setting of the hand mixer to a very creamy mass. Beat the egg whites very stiff and add to the egg yolk mixture. Sift the flour over it and fold in carefully. Spread the dough on half a baking sheet lined with baking paper and bake in the oven for about 8 minutes, observing again and again that the biscuit does not get too dark.
3. Turn the sponge cake onto a tea towel sprinkled with 1 tablespoon of sugar and peel off the baking paper, immediately cut the base into 4 equal-sized rectangles and let them cool.
4. Sort out about 100 g strawberries (not exactly the nicest ones), puree with powdered sugar and lemon juice and set aside. Cut the other strawberries into slices that are not too thick.
5. Beat the cream with the cream stiffener until stiff. Mix the cream cheese with 30 g sugar and vanilla sugar until smooth and fold in the cream.
6. Spread the cream on 3 sponge bases. Spread strawberries on each sponge cake and strawberry puree on top and place the bases on top of each other. Put the bottom without the cream on top and garnish only with strawberries and strawberry puree. Finally, sprinkle with chopped pistachios and put in the refrigerator for at least an hour.
7. Serving: To serve, divide into 4 pieces and arrange on plates.