- For the preparation
Springform pan (26 cm)
- For the batter
- 120 grams
- 1 packet
- 80 grams
- 50 grams
- 200 grams
- For the vanilla cream
- ½ liter
- 100 grams
- 30 grams
- 1 pinch
- For the garnish
- 500 grams
- 80 grams
For the batter: Measure all required ingredients accurately.
Line bottom of a springform pan of 26 cm (approximately 10 inch) diameter with parchment paper.
Mix yolks with half the sugar and vanilla sugar until fluffy.
Whisk egg whites to meringue and before it is quite stiff, sprinkle in remaining sugar. Continue whisking until meringue is stiff.
Fold egg whites with a mixing spoon into egg yolk mixture.
Sift flour and cornstarch over the egg mixture and gently fold together.
Pour batter into the prepared springform pan, smooth surface and place on the middle rack in a preheated oven at 175°C (approximately 350°F) and bake for 25-30 minutes (test doneness with a toothpick).
Remove cake from the oven, let cool slightly, carefully run a thin knife around edge of the springform pan and turn out cake onto a wire rack and allow to cool for at least 2 hours.
For the vanilla cream: Cut vanilla pod lengthwise, scrape out vanilla seeds with a sharp knife. In a saucepan, bring milk to a boil with vanilla bean and seeds while stirring.
Beat egg yolks with sugar in a bowl until creamy then mix in flour.
Stir boiling milk into the egg yolk cream, pour all back into the pot, fish out the vanilla pod and let boil on low heat with constant stirring again to thicken.
Pour custard through a sieve then allow to cool. Sprinkle surface lightly with sugar to prevent a skin from forming.
For the garnish: Rinse, trim and dry the strawberries. Cut about 1/4 of strawberries into quarters.
Roast almonds in a dry frying pan.
Cut cake horizontally, sprinkle bottom layer with strawberry jam, put on the top layer. Coat cake with vanilla cream and decorate with strawberries.
Sprinkle edge of cake with toasted flaked almonds. Dust with powdered sugar and serve.