Sponge Cake Dome with Strawberries

Try this delicious cake recipe:

With the mixer or food processor on the highest setting, whip the egg whites and water until firm, sift in the sugar and salt, add briefly, stir in the egg yolks on the lowest setting, then fold in the flour mixed with baking powder and cornflour until fluffy.

Spread the bottom of a cake springform pan (o 24 cm) with parchment paper, pour in the batter, smooth the surface, bake.

Circuit:

170 to 190 °C , 1 . Sliding rack v. U.

160 to 180 °C , convection oven

35 to 40 min

Check the bottom of the cake with a wooden stick before taking it out. Rest the cake for a few min after baking, then remove from the pan and rest for one night.

Cut the sponge cake base 2 times through and drizzle with the maraschino. Rinse and hull the strawberries. Cut 2/3 of them into pieces. Spread one base with jam, place the second base on top. Whip the cream with sugar until stiff. Mix half of it with the prepared strawberries, brush like a dome. Score the third cake layer up to the center, place on top of the strawberry cream. Press smooth only at the edge. Brush the dome with the remaining whipped cream, sprinkle with pistachios and pipe dots of cream with a piping bag. Garnish with the reserved strawberries. Serve soon.

10 min

of Hamburgische Electricitätswerke Ag

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