Pink Strawberry Pot Cake

For the strawberry pot pie, first prepare the cake base. For the cake base, whisk egg yolks with 4 tablespoons of water and sugar until a thick light mass is formed.

Beat the egg whites with a little salt until stiff. Sift the flour, cornflour and baking powder and gently mix into the yolk mixture with the beaten egg whites.

Line a 26 cm springform pan with baking paper, pour in the batter and bake in a preheated oven at 175 °C for about 35-40 minutes. After cooling, cut 1x in half.

For the filling, prepare a pudding from strawberry juice and pudding powder and let cool. Whip the cream until stiff and cut the strawberries into pieces.

Cream the curd and stir in the dissolved gelatine, then stir in the custard by the spoonful, finally stir in the orange liqueur and whipped cream.

Mix about 1/3 of the cream with the sliced strawberries and spread on the bottom cake layer, place the top cake layer on top and cover the cake with cream.

Top the cake with sliced strawberries – leaving about 2 cm border free. Carefully pour cake jelly over strawberries.

Sprinkle the edge of the cake with almond flakes, decorate the edge around the strawberries with whipped topping and the whole strawberries.

It is best to put the cake in the refrigerator overnight.

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