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✅ SPONGE CAKE
🔸 for a 24 cm cake tin
◽ 5 L eggs
◽ 2/3 cup of sugar (130 g)
◽ vanilla extract or vanilla/vanillin sugar
◽ 2/3 cup of type 450 flour (100 g)
◽ 2 sugar-free vanilla puddings (2 × 40 g)
◽ 1 flat teaspoon of baking powder (4 g)
Bake at 160 degrees C for 40 minutes.
✅ Meringues
◽ 4 large egg whites (2/3 cup, 160 g)
◽ 260 g of sugar (1 and 1/3 cup)
◽ 1 teaspoon of lemon juice (5 ml)
◽ gel food coloring (any color, pink in mine)
Dry at 100 degrees C for 2.5 hours.
✅ SATURATION
◽ 1 full glass of boiled water (300 ml)
◽ 2 teaspoons of sugar (to taste)
◽ juice of 1/2 lemon (to taste)
✅ CREAM
◽ 2 cups of milk 2% or 3.2% (500 ml)
◽ vanilla extract or vanilla/vanillin sugar
◽ 1/2 cup of sugar (100 g)
◽ 4 yolks (L eggs)
◽ 1 full tablespoon of wheat flour (20 g)
◽ 1 full tablespoon of potato flour (25 g)
◽ 4 full teaspoons of gelatin (20 g)
◽ 500 g mascarpone cheese
Additionally
◽ approx. 1 kg of strawberries (washed, peeled and finely chopped)
✅ PLASTER
◽ 500 g mascarpone, well chilled
◽ 250 g of 36% cream, well chilled
◽ 100 g white chocolate + 100 g cream 36%

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