- 200 grams butter
- 200 grams sugar
- 4 eggs
- 125 grams cornstarch
- 125 Pastry flour
- 2 tsps Baking powder
- 125 grams almonds (peeled, ground)
- 100 grams white Chocolate (grated)
- 2 tsps lemon zest
- 1 packet Vanilla sugar
- ½ sm bottle Lemon extract
Separate the eggs, beat the egg whites until stiff. Mix softened butter with the sugar, lemon flavoring and the yolks. Gradually mix in the cornstarch, mixed with the baking powder and lemon zest. Finally, add almonds and chocolate and fold in the egg whites. Bake in a large greased baking pan in a convection oven at 160°C (approximately 325°F) for 40 - 45 minutes. Loosen the cake from the mold and cool.
Meanwhile boil the lemon juice with sugar. Remove from heat and stir in the whiskey. Brush the liquid uniformly over the cake, using all the liquid.
Rinse the strawberries and cut into slices. Whip cream with stabilizer and vanilla sugar until stiff. Fold into the sour cream.
Serve cake slices on plates. Garnish with strawberries, cream and mint.