Three-layer Strawberry and Cream Cake
- 8 eggs
- 200 grams sugar
- 200 grams Pastry flour
- 1 generous pinch Lemon peel
- 1 teaspoon Baking powder
- butter (to grease pan)
- Pastry flour (to dust pan)
- For the filling
- 500 milliliters Whipped cream
- 1 splash lemon juice
- 2 packets Vanilla sugar
- 2 packets whipped cream stabilizer
- 400 grams Wild strawberry
- 6 centiliters Almond liqueur
For the cake, preheat oven to 180°C (approximately 350°F). Separate eggs and beat whites until stiff. Gradually beat powdered sugar into egg whites until shiny and stiff peaks form. Fold lemon zest into egg white mixture. Mix flour and baking powder and gradually fold into egg white mixture alternately with egg yolks. Grease bottom of pan with butter and dust with flour. Spread batter in pan and bake until cake tests done with a toothpick, 40-45 minutes. Invert pan to remove cake and let cool. Cut cake crosswise twice into three layers.
For the filling, beat cream until stiff and stir in lemon juice, sugar and whipped cream stabilizer.
Rinse and hull berries and pat dry.
Sprinkle cut surfaces of cake with almond liqueur. Spread about 1/3 of the filling on top of first layer and evenly spread about 1/3 of the berries over cream. Top with middle cake layer and press gently. Repeat with remaining filling, berries and cake layer, ending with cream and berries on top. Garnish cake with mint. Sprinkle cake with slivered almonds and powdered sugar to serve.