Ingredients :

125 g margarine
270 g sugar
4 eggs, separated
150 g flour
2 tsp baking powder
4 tbsp milk 500
g strawberries
400 g cream
400 g mascarpone
1 pack vanilla sugar 2 packs
cream stiffener
4 tbsp lemon juice
50 g almond(s), sliced

Preparation:

Beat the margarine and 100 g sugar until foamy (approx. 6 minutes), then stir in the egg yolk for the same amount of time. Mix the flour and baking powder and stir in alternately with the milk. Spread half of the dough into a springform pan (26 cm diameter).
Beat the egg white with 100 g sugar until stiff.

Spread half of the beaten egg whites on the first cake layer and sprinkle with half of the flaked almonds. Bake in a preheated oven at around 175°C for around 20 – 25 minutes. Do the same with the second layer. Allow both layers to cool down well.

For the filling, wash, clean and chop 500 g of strawberries. Beat the cream with vanilla sugar and 1 packet of cream stiffener until stiff. Mix the mascarpone with 70 g of sugar, lemon juice and 1 packet of cream stiffener. Stir in the whipped cream.

Spread a quarter of the filling on the first layer. Distribute the strawberries on top. Spread the remaining cream on top and cover with the second layer.
Make sure to prepare the cake 1-2 days before consumption so that it can set properly!