Try this delicious cake recipe:
For the sponge cake batter, separate eggs. Whip egg whites until stiff, gradually adding sugar. Stir in egg yolks. Gently fold in cornstarch, vanilla sugar, flour and salt. Line a baking tray with parchment paper, spread the dough evenly on it and bake in the oven (electric kitchen stove: 200 degrees,
Gas oven: level 3) for eight to ten minutes. Turn out onto a sugar-covered dish, roll up and cool.
Clean and rinse the strawberries. Crush 3/5 of them, chop the rest. Mix sugar, vanilla sugar, sour cream or crème fraiche and strawberry puree. Soak gelatine in cold water for ten minutes, squeeze out and allow to melt at low temperature. Fold into the cream.
Spread the semi-solid cream on the sponge cake. Spread strawberry pieces evenly on top, sprinkle with sugar. Roll up the sponge cake repeatedly. Place in the refrigerator to set.
For the pistachio cream, mix the custard powder with a little cold milk. Boil remaining milk with whipped cream and sugar, mix in pudding powder. Soak gelatine in cold water for ten minutes, squeeze out and let melt in the hot pudding. Finely grind pistachios and fold in.
Spread out a semicircular glass bowl or ice cream bomb mold with the sponge cake roll cut into slices. Pour in the pudding and cover with remaining sponge roll slices. Place in refrigerator circ