Cream Cake with Srawberries and Almonds
- 4 eggs
- 100 grams sugar
- 1 pinch salt
- 1 generous pinch grated Lemon peel
- 1 tablespoon cornstarch
- 100 grams Pastry flour
- 125 grams fine Strawberry Jam
- 400 grams Whipped cream
- 500 grams Strawberries
- 2 tablespoons powdered sugar
- 1 packet whipped cream stabilizer
- 100 grams toasted slivered almonds
- Chocolate sprinkles (for garnish)
Preheat the oven to 200°C (approximately 400°F).
Separate the eggs. Whip the egg whites until stiff, while gradually incorporating half the sugar. Beat the yolks with the other half of the sugar, the salt and the lemon zest until fluffy. Whisk the yolk cream into the egg whites. Sift the flour with the cornstarch mix and fold in the foam mixture. Line the bottom of a springform pan with baking paper, spread the cake batter evenly, and bake in preheated oven 15-20 minutes until a toothpick comes out clean. Remove, loosen the ring and let the cake cool for at least 6 hours.
Peel off the parchment paper, cut the cake twice into 3 equally high layers. Rinse, trim and pat dry the strawberries. Put 16 small strawberries aside for garnish, halve the rest. Whip the cream with the stabilizer according to package instructions (blended with powdered sugar). Spread the bottom layer with strawberry jam and press on the second layer. Spread about 1 cm (approximately 1/2 inch) of cream on top, cover with the halved strawberries and then spread thinly with cream. Set the last layer in place and press down gently. Spread the cake all around with cream and decorate with piped cream rosettes. Press sliced almonds at an angle into the cream on the sides. Put strawberries on the cream rosettes and sprinkle with chocolate chips.