Strawberry Layer Cake

Ingredients

• 3 eggs
• 80 g sugar
• 1 pinch salt
• 60 g flour
• 50 g cornstarch
• 1 tsp Baking powder
• 1 kg strawberries
• 400 ml apple juice
• 2 packets clear gelatin
• juice of 1 lemon
• 80 g sugar
• 300 g yogurt
• 1 packet vanilla sauce (no cooking)
• 320 ml whipping cream
• 1 packet stabilizer
• 1 packet vanilla sugar
• 4 tbsp pistachios (coarsely chopped)

Instructions

1. 1.

   Separate the eggs. Beat egg whites with 2 tbsp cold water, sugar and salt into stiff peaks. Fold in yolks, sift flour, baking powder and cornstarch over the mixture and gently fold together.

2. 2.

   Line a baking sheet with parchment paper and spread the batter into four circles of 20 cm diameter. Bake these sponge bases in a preheated oven at 180°C fan for about 15-20 minutes until golden brown. Then transfer them onto a damp, sugar‑sprinkled cloth; keep the parchment on the bases until they cool.

3. 3.

   Wash, clean and slice the strawberries.

4. 4.

   Prepare the gelatin according to the package with apple juice, lemon juice and sugar, then let it cool to lukewarm.

5. 5.

   Whisk yogurt and vanilla sauce powder until smooth. Beat 200 ml cream, stabilizer and vanilla sugar into stiff peaks and fold into the yogurt mixture.

6. 6.

   Place one base on a plate, set the springform rim and cover the base with a quarter of the strawberry slices, drizzle some gelatin over it. Spread half of the yogurt‑cream mixture on top. Repeat with the second base in the same way. On the third and fourth bases add only strawberries and gelatin. Chill for at least 3 hours. Then remove the springform rim and brush the edge with 120 ml whipped cream. Sprinkle chopped pistachios on top.