- 4 Eggs
- 160 g Caster Sugar
- 60 g Wheat Flour
- 60 g Potato Flour
- 1 tsp Baking Powder
- 1½ kg Strawberries
- 40 g Caster Sugar
- 500 ml Whipped Cream
Heat the oven to 175 °.
Whisk the eggs and sugar until white and creamy. Mix the wheat flour, potato flour and baking powder together and stir into the egg and sugar mixture. Pour into a greased cake tin about 24 cm in diameter.
Bake in the lower part of the oven for about 30 minutes. Let the cake rest for a few minutes in the tin. Remove from the tin and let it cool on wire rack, preferably under the tin.
Rinse and clean the strawberries. Cut half of them into slices and mix with the sugar in a bowl. Leave to stand for about 30 minutes until the sugar has dissolved. Stir a few times in the meantime.
Beat the cream until thick and creamy. Cut the cake into three layers.
Mix half of the sugared strawberries with 2 cups of whipped cream and spread onto the bottoms layer of the cake. Carefully put the next cake layer on top of it and spread the rest of the sugared strawberries on this cake layer.
Add the last cake layer. Spread the rest of the cream on top and on the sides of the cake. Garnish with strawberries.