Summery Cake


Preheat the oven to 180 °C. Grease a 26-cm springform tin and sprinkle it with some flour. Separate the egg whites and yolks, keeping both to one side. Beat the egg yolks and add the sugar. Beat until the mixture has tripled in size. Add the vanilla sugar. In another bowl, beat the egg whites until light and fluffy. Fold the egg whites through the egg-yolk mixture. Sieve the flour and salt above the bowl and carefully fold these into the mixture. Spoon the batter into the springform tin and bake for 25 minutes in the oven. Then allow the cake to cool.

In the meantime, make the cream for the filling and topping. For this, add the mascarpone to a bowl and mix the whipping cream through it.

Wash the strawberries and cut them into slices. Cut the cooled cake through the middle horizontally. Spread the bottom cake layer with half of the cream and arrange half of the strawberries on top of this. Then add the second cake layer on top. Cover this with the rest of the cream and decorate with the remaining strawberries.

Ingredients for cake:

– flour for the springform tin

– 10 eggs

– 300 g sugar

– 2 tsp vanilla sugar

– 250 g flour

– pinch of salt


Ingredients for filling and topping:

– 500 g mascarpone

– 500 g strawberries

– 500 ml whipping


Lots of love and have a nice day, see you soon! Daphne