preparation
First preheat the oven to 180°C (fan oven 160°C). Mix the flour with the baking powder and sift it. Separate the eggs. Butter, then beat 100g sugar, vanilla sugar and egg yolks until fluffy.
Gradually mix the flour mixture. Spread the dough onto two springform pan bases (ø26cm) lined with baking paper. Then beat the egg whites with 150g sugar until stiff and distribute over both dough bases.
Sprinkle almond flakes on top. Bake both bases in the preheated oven for around half an hour, remove and allow to cool well. Finally, wash the strawberries, dab them with kitchen paper and halve them.
Now beat the cream with cream stiffener and vanilla sugar until stiff. Fold the strawberries into the cream as desired, or cover the cake base with them.
Finally add the whipped cream and smooth it out. Divide the cake top into pieces and place on the cream topping.
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