INGREDIENTS
Strawberries, bananas or tangerines (according to taste)
300 g flour
150 g powdered sugar
1/2 pack baking powder
1 pack vanilla sugar
10 tablespoons lukewarm milk
10 tablespoons oil
3 eggs
2 tablespoons sugar
Zest of 1 lemon, finely grated
PREPARATION
Prepare a baking tray (35 x 25 cm), oil spray or butter/margarine to grease the baking tray, flour for the baking tray and powdered sugar to dust the finished cake.
Mix the egg yolks with the powdered sugar and vanilla sugar to form a thick foam. Stir in the lemon peel. Mix the flour with the baking powder and sift.
Stir oil, milk and flour into the egg yolk mixture in portions and alternately. Beat the egg whites with a pinch of salt until stiff and then fold the egg whites into the dough.
Put the dough onto the greased and floured baking tray and smooth it out with a spatula. Wash the strawberries, drain them, cut them into smaller pieces and place them close together on the dough.
Bake at 180 °C for around 20 to 30 minutes until light brown. But use your experience with your own oven as a guide.