Ingredients
For 1 Cake tin 26 cm Ø
For the sponge base
3
Egg white(s)
1pinch(es)
Salt
90g
Sugar
3
Egg yolk(s)
1package
Vanilla sugar
90g
AP Flour
1tsp
Baking powder
50g
Strawberry jam, strained
For the cream
500g
QimiQ Classic, room temperature
250g
Cream cheese
170g
Sugar
1package
Vanilla sugar
1
Lemon(s), juice and finely grated zest
250ml
Whipping cream 36% fat, beaten
To decorate
750g
Strawberries
Preparation
- Preheat the oven to 360 °F (conventional oven).
- For the sponge base: whisk the egg whites with half of the sugar and salt until stiff. Whisk the egg yolks with the remaining sugar and vanilla sugar until fluffy.
- Mix the flour with the baking powder and sieve into the egg mixture. Add the whisked egg whites and carefully mix everything together.
- Fill the mixture into a greased cake tin and bake in the preheated oven for approx. 25 minutes. Allow to cool.
- For the cream: whisk the unchilled QimiQ Classic smooth. Add the cream cheese, sugar, vanilla sugar, lemon juice and lemon zest and mix well. Fold in the whipped cream.
- Place the sponge base in a cake ring, spread with strawberry jam and cover with a thin layer of cream.
- Halve approx. 14 strawberries and arrange around the inside of the cake ring with the cut edge facing outwards. Pour the remaining cream into the cake ring and smooth off the surface.
- Allow to chill for approx. 4 hours. Decorate with the remaining strawberries before serving.
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