for 16 pieces

Strawberries

200 g	strawberries, in slices
¼ dl	elderflower syrup

Sponge mixture

125 g	sugar
4	egg yolks
3 tbsp	water, hot
1 dl	elderflower syrup
2 tbsp	ginger, finely grated
4	egg whites
¼ tsp	salt
3 tbsp	sugar
100 g	white flour
100 g	shelled ground almonds
½ tsp	baking powder

Cake

4 dl	full cream
½ dl	elderflower syrup
1 parcel	bourbon vanilla sugar
250 g	low-fat quark
150 g	strawberries, halved if necessary
1 tbsp	unsalted, shelled pistachios, finely chopped

How it's done

Strawberries

Mix the strawberries and syrup, cover and leave to soak for approx. 1 hr.

Sponge mixture

Place the sugar, egg yolks, water, syrup and ginger in a bowl. Using the whisk on a mixer, beat for approx. 5 mins. until the mixture becomes lighter in colour. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the flour, almonds and baking powder, carefully fold into the mixture in layers along with the egg whites, transfer to the prepared tin.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the sponge to cool on a cooling rack. Cut twice through the sponge, place the base on a cake plate.

Cake

Beat the cream until almost stiff, add the syrup and vanilla sugar, beat until stiff. Fold in the quark. Spread half of the marinated strawberries and the resulting juice over the sponge base. Top with one third of the cream mixture. Place the middle sponge on top, spread the rest of the marinated strawberries and the remainder of the juice on top. Cover with another third of the cream mixture. Place the final layer of sponge on top, press down gently. Cover with the remainder of the cream mixture and strawberries, sprinkle with pistachios.

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