Strawberry Sandwich Cake
- ¾ cup
- 1 ¼ cups
- 1 dash
- 1 teaspoon
- 1 ⅔ cups
- 2 packets
Vanilla sugar (or 2 tsp vanilla extract)
- 3.333 cups
If you wish you can sprinkle the sponge bases with almond liqueur or rum.
1 Mixing bowl, 1 Fork, 1 Small bowl, 1 Hand mixer, 1 runde Cookie cutter (Ø 7 cm), 1 Brush, 1 Baking sheet, 1 Parchment paper, 1 Small knife, 1 Rolling pin, 1 Oven rack, 1 Serrated knife
Separate the eggs. Beat the egg whites until stiff, then gradually trickle in the sugar and continue beating until the mixture is firm and shiny. Add the lemon juice. Mix the flour and baking powder and gradually fold (do not stir) into the beaten egg white with the egg yolks, adding flour and egg yolk alternately. Then spread the mixture on a baking tray (or baking trays) lined with baking parchment in circles approximately 10 cm in diameter and 1 cm thick (you will need 18 circles for 6 cakes). Bake in a preheated oven (200°C) for about 10 minutes, until golden brown. Remove from the baking tray and leave to cool.
Wash, hull and thickly slice the strawberries.
Whip the cream until stiff. Add the vanilla sugar (or vanilla extract) and whip again. Spread whipped cream on all the sponge bases and cover with sliced strawberries. Put together in threes and serve.