Ingredients
- 10 round (pan)
- 6 egg whites
- 4 additions
- 4 eggs
- 3 layers with a sharp
- 3 kirsch
- 1 layer on a cardboard
- 3/8 syrup
- 1/4 berries in a saucepan with the sugar
- 600 gr strawberries
- 475 gr sugar
- 80 ml water
- 65 gr cake flour
- 45 ml lemon juice
- 40 gr cornstarch
- 1 gr salt
- 6 slices best strawberries as a decoration
of an electric mixer. Whisk over simmering water until egg whites are hot and sugar is dissolved. Beat on medium speed until cold and risen in volume, but not dry. Spread cake with meringue. Pipe decoration on top of cake, using a pastry bag fitted with a star tube. Press toasted, sliced almonds against the side of the cake. Place the cake on a cookie sheet and color the meringue in the oven for about 3-4 minutes. Remove the cake from the oven and cool. Decorate with the reserved strawberries.
