Festive Strawberry Cake

For the dough, cream butter, then fold in sugar and vanilla sugar and gradually add eggs until sugar is dissolved. Mix almond kernels with cornflour, flour and baking powder and stir into the dough. Bake 5 individual bases from the dough. Spread 1/5 of the dough on the greased bottom of a cake springform pan (26 cm ø) and bake at 175 °C for approx. 12 minutes. Allow the individual layers to cool well. Then brush with the almond liqueur.

For the cream, rinse, clean and puree the strawberries. Add sugar and lemon juice and stir well. Soak the gelatin, let it melt and stir into the puree. Whip the cream until stiff, fold into the puree and chill briefly.

Spread 1/4 of the cream on one cake layer. Place the 2nd base on top. Continue in this way until the 4th pastry base, then cover with the 5th base.

Top this with sliced strawberries. Prepare the cake glaze according to package directions and pour over the strawberries. Chill the cake briefly.

For the decoration, whip the whipped cream until stiff and brush the edge of the cake with it. Toast the almond flakes without fat in a pan, allow to cool and spread over the whipped cream.

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