Strawberry shortcake with vanilla and almond biscuit recipe

Beat the eggs together with the sugar, salt, vanilla extract and amaretto until creamy, about 15 minutes.

Sift the flour onto the mixture and fold it in with a whisk. Fill the biscuit into the baking ring and carefully smooth it out. Immediately bake it in the preheated oven at 180° C for 30 minutes.

Remove the cake base from the oven, set it on a cooling rack and let it cool for 5 minutes. Then, loosen the baking ring with a cake ring knife and let the base cool down completely.

Whip the cream with the unflavoured gelatine and vanilla extract until stiff. Put 100 g of it in the fridge for decoration.

Add the cream, the powdered sugar and unflavoured gelatine to the remaining cream and carefully fold in everything. Put the cream in the fridge.

Remove the green from the strawberries and cut them into thin slices.

Halve the sponge cake horizontally and place a base on a cake stand.

Place a clean cake ring around it and line it with icing foil. Spread half of the quark cream spread over it, spread the strawberry slices over it and pour the second half of the cream over it.

Place the second base on the cream and put the cake covered in the fridge.

Puree the strawberries with the cream. Add the agar agar and the sugar and bring the mixture to the boil in a saucepan and then simmer for 2 minutes.

Puree the strawberry mirror again to make it a little more airy and then let it cool down to lukewarm. Stir occasionally.

Take the cake out of the fridge and spread the strawberry sauce over it.

Remove the cake ring and foil, if using, smoothing out the edges of the cake a little if necessary. Halve the strawberries.

Fill the reserved whipped cream into a piping bag with a star nozzle. Dab the whipped cream onto the top of the cake.

Decorate with the strawberries and place the slivers of almonds around the edge of the cake.