Strawberry Sponge Cake with Lime Cream
Melt 40 grams (about 3 tbsp) butter and let it cool again. Separate 4 eggs. Beat egg whites with 30 grams (approzimately 1 tbsp) sugar until stiff.
Beat egg yolks with 60 grams (approzimately 2 tbsp) sugar until fluffy and mix in melted, cooled butter.
Fold egg whites into the yolks, then fold in the almonds and flour loosely. Pour the mixture into a greased baking pan and bake in preheated oven (170°C) (approximately 325°F) for about 20 minutes, until lightly browned. Allow to cool in the mold for 5 minutes, then remove and continue to cool on a wire rack. Rinse strawberries, remove stems and drain. Cut large berries in half. With the whisk attachment of a hand mixer, beat the remaining egg with the remaining sugar over a hot water bath until thick and creamy. Then beat the custard over a cold water bath. Stir in remaining butter until foamy, and stir in 30 grams (approximately 4 tbsp) powdered sugar and lime zest. Top cooled cake with the lime cream and place strawberries on top.
Mix lime juice with 250 ml (approximately 1 cup) water. Mix in the remaining powdered sugar and pie glaze (or cornstarch) and cook in a saucepan until thickened and shiny. Brush the strawberries with glaze.
Garnish the cake with chopped pistachios and leave to set. Serve slices on plates, garnished as desired.