Summary

Ingredients

For the sponge cake base:

• 4 egg (s), separated, salt
• 4 tablespoon water
• 150 grams sugar
• 50 grams flour
• 100 g almond (s), round
• 1 teaspoon Baking powder

For the cream:

• 600 g yourt (1.5%)
• 150 ml lime juice, (juice approx. 3 limes)
• 100 g suar
• 8 sheets gelatin
• 400 g strawberries
• 400 g whipped cream

For covering:

• 300 g strawberries
• 25 g powdered suar
• 2 sheets gelatin

For the set:

• 200 g whipped cream
• 1 pack cream stabilizer
• Strawberries
• Lime (noun)

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Instructions

1. Biscuit:
2. Preheat the oven to 180 ° and line a springform pan with baking paper.
3. Separate the eggs. Beat the egg whites with a pinch of salt until stiff and set aside. Beat the egg yolks with the water and sugar until frothy, mix the flour and baking powder, sift and fold in. Finally fold in the egg whites and pour the batter into the springform pan. Bake the sponge cake for about 30 minutes at 180 ° (stick test), let it cool down and cut it in half lengthways.
4. Lime Cream:
5. First clean the strawberries and chop them into small cubes.
6. Squeeze out about 3 limes so that 150 ml of lime juice come together. Stir the lime juice and sugar into the yogurt. Soak the gelatine according to the instructions on the packet, then dissolve it over low heat. Stir 3 tablespoons of the yoghurt mixture into the gelatin, then stir the gelatin into the rest of the yoghurt. If necessary, put the cream in the refrigerator for a short time until it starts to gel. Now whip the cream until stiff and fold into the cream. Mix in the chopped strawberries.
7. Cover one half of the biscuit with the cake ring, spread half of the lime cream on top, then layer the second base and the rest of the cream one after the other. The cake should now briefly in the refrigerator, during which you can easily prepare the strawberry puree.
8. Strawberry puree:
9. Clean and puree the strawberries and, depending on the sweetness, lightly sweeten them with powdered sugar. 2-3 sheets of gelatine (with 2 sheets you get a jam-like consistency, if you prefer it firmer, take 3 sheets) soak and dissolve according to the package instructions, add some strawberry puree and then mix the gelatine into the puree. Spread the strawberry puree on the cake and chill for a few hours.
10. Set:
11. Remove the ring for the set. Whip the whipped cream with the cream stabilizer and apply it to the edge of the cake using a spatula or a palette. If you like, sprinkle a few tuffs on the surface and decorate with strawberries and limes.