Strawberrycake

INSTRUCTIONS

Preheat the oven to 180 degrees top/bottom heat. Line the bottom of your baking tin with baking paper.

Let the butter melt slowly and wait until it is only lukewarm.

Separate the eggs. Beat them with a pinch of salt until frothy. Slowly add the sugar and beat everything until stiff peaks form. Stir in the egg yolks.

Mix the baking powder and flour. Sift both into the dough and fold in. Slowly pour in the butter and fold it in as well.

Pour the dough into the tin and bake the base for about 25 minutes. Let it cool completely and cut it horizontally in half.

Soak the bottom layer with the milk.

step 2

For the cream, beat the mascarpone, cream, cream stiffener and icing sugar thoroughly. Fold in the yoghurt, lemon juice and zest.

Cut the strawberries into small pieces.

Spread half of the cream on the soaked bottom layer and top with the strawberries. Place the second layer on top and spread the remaining cream on top.

step 3

Halve the strawberries for decoration. Place them decoratively on the cream. Prepare the cake glaze according to the instructions on the packet and spread it over the strawberries. Decorate the cake as desired with edible flowers or similar.