Instructions

    Follow these steps - Cake

  1. Assemble the assistant with the beater bowl and balloon whisks.

  2. Whisk eggs and sugar fluffy.

  3. Mix the dry products and then add to the batter.

  4. Pour in greased and breaded baking pan (about 24-26 cm).

  5. Set oven to 175 °C (347 °F) and bake for 30-35 minutes.

  6. Follow these steps - Filling

  7. Assemble the assistant with the beater bowl and cookie whisks.

  8. Mix strawberries, sugar and half the can of lemoncurd (160g) to a smooth puree.

  9. Heat half of the strawberry puree in a saucepan. When it gets hot (should not boil only heated) add the gelatine leaves and stir so that they dissolve properly.

  10. Add the hot puree with gelatine back into the remaining strawberry puree.

  11. Set the whole amount of puree to cool (should be room temperature)

  12. Assemble the assistant with beater bowl and balloon whisks.

  13. Whisk the cream.

  14. Stir cream and puree together into a smooth fromage.

  15. Follow these steps – Assembling of the cake

  16. Assemble the assistant with the beater bowl and cookie whisks.

  17. Divide the cake base in the middle.

  18. Put it back into the baking pan that you have washed (note: be sure to have a high edge pan)

  19. Add the remaining lemon curd (160 g) on the cake base.

  20. Then fill with a little more than half of the strawberry puree.

  21. Add the "top" of the cake base and spread out the remaining strawberry puree on top.

  22. Cover with plastic and leave to set overnight in the fridge

  23. Day two you decorate with the appropriate decor (everything that is beautiful and tasty).

Ingredients

Cake

  • 4 egg
  • 180 g sugar
  • 60 g flour
  • 60 g potato flour
  • 1 tsp baking flour
  • 1 tbsp vanilla sugar

Filling

  • 1 jar of lemon curd (about 320 g)
  • 350 g strawberries
  • 135 g sugar
  • 5 gelatine leaves (soak in cold water)
  • 1 tbsp vanilla sugar
  • 500 ml cream