Cool strawberry torte


  • 3 eggs
  • 3 tbsp sugar
  • 1 tbsp kama flour
  • 1 tbsp plain flour
  • 1 tbsp starch

Strawberry cream:

  • 11 g gelatine
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 100 g white chocolate
  • 500 g crushed strawberries
  • 500 ml whipped cream
Whip the eggs and sugar until stiff peaks form, add the dry ingredients and pour the batter into a 26 cm cake tin. Bake the sponge at 190 °C for about 15 minutes, take it out of the oven and allow to cool.
Soak the gelatine with the lemon juice and water, melt it and combine it with the crushed strawberries. Melt the chocolate over a hot-water bath, allow to cool and mix with a small amount of the whipped cream. Mix the strawberry mixture and the whipped cream and chocolate together.
Spread the cream on the sponge and let it set in a cool place for a few hours.