Cloud Cake with Strawberries

A cake recipe for all foodies:

1. for the bases, cream the butter in pieces, sugar and vanilla sugar with the whisks of a mixer. Egg yolks gradually to the butter mixture form and stir through. Combine flour and baking powder, sift and gradually stir into the batter. Add milk and stir through. Line 2 springform pans (26 cm ø) with parchment paper, place the ring firmly on top and close. Shape the dough into the molds and smooth it out.

For the meringue, sift the powdered sugar. Beat the egg whites in a food processor and gradually add the powdered sugar.

Whip in 10-12 minutes until creamy and firm.

Spread the meringue mixture evenly on the dough and raise peaks with a tablespoon. Bake the pastries one after the other at 180 degrees (gas 2-3, convection oven 160 degrees) on the 2nd rack from the bottom for half an hour. Now cool for 1 hour on a roasting rack.

For the filling, rinse, drain and clean the strawberries. Cut 250 g of strawberries into small cubes, blend the remaining strawberries and sugar with a hand blender. Whip the cream a little and whip it with vanilla sugar and cream stiffener until stiff.

Fold in the strawberry puree at the beginning, then the diced strawberries and leave to cool for 15 min.

Remove the cooled cake layers from the molds and peel off the paper. Place 1 cake layer on a cake plate. Pour filling on top and spread smoothly. Cut 2nd cake layer into 12 pieces, place on top of filling and smooth a little. Until

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