REQUIRED INGREDIENTS: For the sponge cake: 10 egg whites 300 g sugar 1 tablespoon vinegar 1 packet vanilla sugar For the base: 10 egg yolks 150 g butter 1 tablespoon powdered sugar 3 tablespoons sugar 2 tablespoons flour 250 ml milk 300 ml whipping cream 300 g fresh strawberries
HOW TO PREPARE?
To prepare the cake, whisk the egg whites with gradually adding sugar mixed with vanilla sugar until stiff peaks form. Cover a baking sheet with parchment paper and pour the beaten egg whites into the pan. Smooth out and bake at 130 degrees Celsius for about 80 minutes.
Filling: Beat the egg yolks with sugar. Add flour, cornstarch, and a little milk. Pour the remaining milk into a saucepan and heat. Pour the egg mixture and stir constantly until the filling thickens. Allow to cool completely.
Beat the butter with a tablespoon of sugar and gradually add the cooled filling. Beat with a mixer until you get a creamy filling. Whip the whipping cream separately.
Remove the parchment paper from the sponge cake and cut it in half. Spread half of the filling on one layer. Arrange sliced strawberries on top and pour half of the whipped cream.
Cover with the second layer. Spread the remaining filling over it. Slice strawberries and place them on top of the filling. Cover the cake with the remaining whipped cream. Optionally, decorate with fresh strawberries.
