Sort ingredients
jdyer
QR Code
Listen
Pdf
Preheat oven to 175°C (347°F). Line a baking tray (~30×40 cm) with baking paper and grease lightly with butter and breadcrumbs for extra texture (optional).
Cream the butter and sugar together in a large bowl until light and fluffy.
Separate the eggs
Add the egg yolks one at a time into the butter-sugar mixture, beating well after each addition.
In a separate bowl, mix the flour and baking powder.
Alternately add the dry ingredients and milk into the batter, mixing until smooth.
Spread the batter evenly over the prepared baking tray.
Beat the egg whites until soft peaks form, then gradually add the sugar and vanilla sugar. Continue beating until stiff and glossy.
Gently spread the meringue over the cake batter
Sprinkle almond flakes
Bake in the preheated oven at 175°C for 10 minutes until lightly browned.
Lower the temperature to 150°C (300°F) and bake for another 25-30 minutes, until the meringue is crisp and golden
Let the cake cool completely on the tray. Then cut it in half, either lengthwise or crosswise depending on your tray size.
Whip the cream with sugar and lemon zest until stiff peaks form.
Spread the ⅔ whipped cream and sliced strawberries on one half of the cake.
Carefully place the other half of the cake on top like a sandwich.
Top with the remaining cream dotting it around, decorating with mint and more strawberries