Strawberry sponge cake recipe is a great refreshing summer dessert recipe. Store the cake in a fridge at all times and it will last up to two days.

Ingredients:

Sponge cake

6 eggs (size M)

150 g granulated sugar

160 g flour

40 g melted butter

Covering

500 g strawberries

150 g marzipan

50 g orange juice

1 dash lemon juice

1 packet of clear glaze

Also

Butter for greasing

50 g chopped pistachios

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. The Springform pan with butter and the springform bottom with Parchment paper. A baking paper to fit the Edge cut and interpretation of this order.

2. The eggs and sugar in a bowl over a hot Water bath with an electric mixer until creamy. With a hand mixer or food processor beat cold. Sift the flour and fold in with a spatula. The melted butter to break in and stir. The mass pour into the prepared pan and bake in preheated oven Bake on middle rack 30 minutes.

3. Strawberries Wash and halve. In a small Bowl of almond paste, orange juice and lemon juice a fork to mash a spreadable mass.

4. The sponge cake on a rack are easy to make, remove from the tin rush, remove baking paper and completely let cool. If necessary, cut some straight and Spread the almond paste. The ground with the fruits.

5. show Touch the glaze according to package instructions and the Fruit with about two-thirds abglänzen it. The rest of the cast pass on the edge of the cake and decorate with pistachios.

Strawberry sponge cake