• Biscuit Sponge Dough
• Fine sugar 100 g
• Egg yolks place into a bowl and beat until creamy 4
• Egg whites beat until stiff 4
• Fine sugar add and mix a few seconds longer 1 tsp
• Sifted flour fold into the mixture, 100 g
• alternately with the beaten egg whites
• Spoon the dough into the baking tin
• Filling
• Strawberries cut into decorative pieces 100 g
• and marinate in some sugar; keep aside for decoration
• Cleaned and cut strawberries 400 g
• Fine sugar blend together with a little lime juice 50 g
• Water heat up to near boiling point 200 ml
• Gelatine dissolve in the hot water, 6 tsp
• add to the blended strawberries, then refrigerate until mixture is beginning to set.
• Pckage yoghurt 200 g
• Fne sugar blend and add to the half-set strawberry mixture 100 g
• Ceam beat until stiff 200 ml
• Fine sugar add to the cream and then fold 1 tsp
• into strawberry mixture
• Egg whites beat until stiff 2
• Fine sugar add to the beaten egg whites and 1 tsp
• then fold into strawberry mixture.
• Orange juice ("Tops" or similar brand) 100 ml
• sprinkle over sponge base.

Line the base of a springform, measuring about 23 cm in diameter, with aluminum foil, grease the lining and dust it with flour.

Keep ready. Preheat the oven! Bake for approx.

20 minutes in medium hot oven or until top is firm.

Cool the sponge and then remove from the baking tin.

Make a fresh lining for the base and sprinkle with sugar.

Place the sponge back into the baking tin.

Line the rim of the springform with a double layer of butter paper and adjust it to the base again.

Filling:

Spoon the filling over the sponge and place into the refrigerator to set for 4 to 6 hours or over night.

Before removing the cake from the baking tin, place it into the freezer for 1/2 hour.

The cake remains firm and you can serve it easier.

Decorate:

The top with the marinated strawberries and cream.

by Pak101.com (few years ago!) / 1020 views