Strawberry Cream Pie

For the strawberry cream pie, separate the eggs. Beat the egg whites until firm and chill. Beat the yolks with the sugar and vanilla sugar until foamy.

Fold the beaten egg whites alternately with flour into the yolk mixture. Pour into a round or heart-shaped baking pan and bake at 160 °C until light and cool.

For the cream, soak gelatine in cold water. Wash strawberries and cut about 12 pieces into leaves. Puree the rest.

Mix Qimig and curd until smooth, then add sugar and mix with the zest and juice of the lemon. Add the pureed strawberries, season again.

Dissolve the soaked gelatine in a little rum and add to the cream. Cut the cooled cake crosswise.

Spread the cream thickly on the bottom, put the cake lid back on and spread the remaining cream on the outside.

Top with the strawberry pieces and sprinkle the sides with flaked almonds or shaved chocolate as desired.

Preparation Tip:

The strawberry cream pie also looks very nice sprinkled with pistachios on the outside.

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