Lemon Cake with Strawberries

Ingredients

• 200 g butter
• 200 g sugar
• 4 eggs
• 125 g cornstarch
• 125 g flour
• 2 tsp Baking powder
• 125 g almonds (ground, drained)
• 100 g white chocolate (shaved)
• 2 tsp lemon zest
• 1 packet vanilla sugar
• 0.5 bottle lemon flavoring (to taste)
• 100 ml lemon juice
• 50 g sugar
• 30 ml Scotch whisky
• 200 g whipping cream
• 1 packet stabilizer
• 1 packet vanilla sugar
• 100 g Sour cream
• 300 g Strawberries
• mint

Instructions

1. 1.

   Separate the eggs, beat the whites until stiff peaks form. In a bowl, mix the softened butter with the sugar (lemon flavoring) and yolks; gradually fold in the cornstarch, the flour mixed with baking powder, and lemon zest. Finally add the almonds and white chocolate, then fold in the beaten egg whites. Grease a large square baking tin and bake at 160 °C fan-forced for about 40–45 minutes, covering if necessary. Remove the cake from the tin.

2. 2.

   Meanwhile reduce the lemon juice with sugar to about one‑half to one‑third of its original volume. Stir in the whisky. Brush this liquid evenly over the cake, repeating until all the mixture is absorbed and the cake is well soaked.

3. 3.

   For serving wash and slice the strawberries; whip the cream with stabilizer and vanilla sugar until stiff peaks form, then fold into the sour cream.

4. 4.

   Arrange the cake and strawberries on plates, top with the whipped cream sauce, and garnish with mint leaves.