Cake with Strawberries
- For the cake
- 5 eggs
- 120 grams sugar
- 1 tablespoon Vanilla sugar
- 1 pinch salt
- 125 grams Pastry flour
- 2 tablespoons cornstarch
- 2 tablespoons slivered almonds
- For the cream
- 4 sheets gelatin
- 200 grams Mascarpone
- 200 grams Yogurt (0.1% fat)
- 60 grams powdered sugar
- 200 milliliters Whipped cream
- 2 centiliters Orange liqueur
For the cake: Preheat the oven to 180°C (350°F).
Separate eggs. Beat egg yolks with sugar and vanilla sugar until fluffy. Beat egg whites with salt until stiff and fold into yolk mixture. Combine flour with cornstarch and sift over eggs. Fold in carefully. Line bottom of the springform pan with parchment paper, pour in batter and sprinkle with almonds. Bake 30 minutes or until golden brown. Cool slightly, loosen from the pan and cool on a wire rack. Cut the cake horizontally into 3 layers. Cut top layer into strips as wide as the height of the springform pan. Reassemble the springform pan, then line the side with the strips. Place middle layer of cake on the bottom of the pan.
For the cream: Dissolve the gelatin in cold water. Whisk together the mascarpone with the yogurt and powdered sugar until smooth. Whip the cream. Place the gelatin in a small pan with the liqueur and heat to dissolve. Stir in 4 tablespoons of cream and fold into the remaining cream. Fold together with the mascarpone mixture. Spread half of the cream on the bottom of the cake. Place the bottom layer of the cake on top and spread with the remaining cream. Refrigerate at least 2 hours.
For the topping: rinse the strawberries and cut them into pieces. Arrange over the cream. Cook the glaze according to the package instructions, then pour over the berries and allow to set.
Remove the springform pan rim and slice to serve.