"Brita cake"

Since it's summer time and fresh strawberries are available everywhere then "Brita cake" is EXACTLY what you want to make!

Servings: 8

Ingredients

Sponge:

• 150g unsalted butter
• 3 egg yolks
• 1 egg
• 1,5 dl granulated white sugar
• 0,25 dl milk
• 2,5 dl white flour
• 1 tsp vanilla sugar
• 1 tsp baking powder 

Meringue topping:

• 3 egg whites
• 2 dl granulated white sugar
• 1 dl flaked almonds

Filling:

• 4 dl heavy (35%) cream
• 2 tsp vanilla sugar

For decoration: 

• 500g strawberries, chopped roughly

Method:

1. Preheat the oven to 175°C (350°F)
2. Line a baking tray with parchment paper.
3. For the sponge: Melt the butter and let it cool down a little.
4. Beat 3 egg yolks and 1 egg with sugar.
   
   
   
    
5. Add milk and melted butter.
   
   
   
   
   
6. Mix the dry ingredients and add to the egg-sugar mixture.
   
   
   
   
   
7. For the meringue topping: Beat the egg whites and the sugar until you have a nice and thick foam.
   
   
   
   
   
8. Pour the sponge batter onto the tray and spread it out. Spread the egg white foam gently on top of the sponge batter and sprinkle with flaked almonds. 
   
   
   
   
   
9. Bake for 15-20 minutes (or until almond flakes turn golden) and then let it cool completely.
   
   
   
   
   
10. For the filling: Whip up the cream and vanilla sugar.
    
    
    
    
    
11. If using a presentation platter: Half the cake from the center and lift one side on the presentation platter.
12. Spread the whipped cream on one side of the cake and put 3/4 chopped strawberries on top. 
    
    
    
    
    
13. Lift the other half of the cake on top and decorate with left over strawberries. Serve straight away or in a couple of hours (meanwhile keep it in the fridge). 

Review: I LOOOVE this cake! Its soft and has a lot of filling. It has the sweetness of the sponge and meringue and a slight sourness of the strawberries and everything is combined nicely with luscious whipped cream. Mmm...!!!

Tip: The cake needs to be served the same day! Otherwise the cream will convert into something like butter and the cake will become soggy.
If you want to make this cake ahead of time then:
Bake the cake and store it in the fridge in an airtight container or put a plastic wrap on it.
When ready to serve, follow the steps from number 10.