Strawberry Meringue Pie

Mix fat, sugar and vanillin sugar until thick and creamy. Separate eggs and fold in egg yolks. Mix flour and baking powder and stir in.

Add milk.

Grease cake springform pan (24 cm). Spread half of the dough smoothly in it. Beat egg whites until stiff and add powdered sugar. Spread half of the meringue on the dough. Bake in the preheated oven at 175 °C, fan 150 °C, gas mark 2, for approx. 30 minutes. Take out and bake a second cake. Cool.

Rinse and clean strawberries. Soak gelatine, rinse lemon. Grate peel. Squeeze 1 half. Grind 125 g jam, lemon peel, strawberries and juice. Squeeze gelatine, let it melt and fold in. Then semi-solidify. Cut 250 g strawberries into cubes. Whip the cream until stiff.

Place around the first base mold edge. Fold whipped cream and strawberry pieces into the puree, pour in. Place the second cake layer on top. Leave to cool for approx. 2 hours. Decorate with the rest of the berries and possibly icing sugar.

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