Strawberry Cream Cake Without Gelatin

Ingredients

• 3 egg whites
• 3 tbsp cold water
• 1 pinch salt
• 70 g honey
• 0.5 tsp vanilla sugar
• 3 egg yolks
• 0.5 tsp Baking powder
• 100 g spelt flour type 1050
• 75 g whipping cream
• 70 g honey
• 1 pinch salt
• 2 egg yolks
• 2 tsp agar-agar (from the health food store)
• 250 g mascarpone
• 500 g strawberries
• 0.25 l red fruit juice
• 1 tsp agar-agar
• 1 tsp Honey
• butter (for the pan)
• baking paper

Instructions

1. 1.

   Line a springform pan with greased baking paper and preheat the oven to 180°C. For the sponge batter, combine egg whites, water, and salt in a bowl and beat very stiffly; add honey and continue beating until a thick cream forms. Add the egg yolks one at a time, mixing well. Mix baking powder with the flour and gently fold into the cream.

2. 2.

   Pour the batter into the pan, smooth the top, and bake for 25 minutes. Let the finished sponge cool in the pan, then transfer it to a wire rack and carefully remove the paper. Clean, rinse, and pat dry the strawberries.

3. 3.

   For the mascarpone cream, combine whipping cream, honey, salt, egg yolk, and agar-agar in a pot and simmer while stirring for about 1 minute. Remove from heat, pour into a bowl, and gradually fold in the mascarpone.

4. 4.

   Place the sponge base on a cake plate and set it with a ring. Spread the mascarpone cream over the base and smooth it out. Arrange the strawberries tightly on top of the cream.

5. 5.

   For the glaze, whisk together fruit juice, agar-agar, and honey, then simmer for 1–2 minutes. Remove from heat and let the glaze cool slightly while stirring occasionally. Drizzle the glaze over the berries and chill the strawberry cake without gelatin for at least 1 hour.