Strawberry and eggnog slices

1.

For the dough, stir the fat and sugar until frothy. Add eggs and salt and stir in. Mix the flour, cornstarch, almonds, lemon zest and baking powder and stir into the batter. Fold two 8 cm wide and 36 cm long strips out of aluminum foil.

2.

Place the strips 12 cm apart on a greased baking sheet. Also close the open ends crosswise with an aluminum strip so that a rectangle is created. Place the dough between the strips, smooth it out and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 20 minutes.

3.

Take out of the oven and let cool down. For the topping, wash, clean and halve the strawberries. Put 125 g in a blender jar, add 30 g sugar and puree. Place the remaining fruit with the cut surface on the dough.

4.

Soak gelatine in cold water. Separate eggs. Beat the egg yolks and the remaining sugar until thick and frothy. Add eggnog and yoghurt. Squeeze out the gelatine, dissolve it and stir into the cream. Beat egg whites until stiff.

5.

As soon as the cream starts to gel, fold in the egg whites. Spread eggnog cream on the fruit. Approx. Pour 100 g of strawberry puree onto the cream and stir a little with a fork to create a marbling.

6.

Cake for about 2 hoursrefrigerate. Whip the whipped cream until stiff and pour into a piping bag with a star nozzle. Remove the aluminum strips and cut the cake diagonally into pieces of cake. Squirt a curl of cream on each piece of cake.

7.

Pour the remaining strawberry puree in strips over the cream. Makes about 12 pieces.