Guelph Cake with Strawberries

Beat the fat and sugar (1) until creamy. Fold in eggs (1) one by one, then flour and baking powder. Spread into a greased cake springform pan (26 cm).

Bake at 200 °C on the 2nd rack from the bottom for 20-25 min. Cool in the pan.

Rinse and clean strawberries. Soak gelatin in cold water.

Separate eggs (2). Cook cream for the catfish with the milk and 2 egg whites according to package directions. Fold in gelatin (1), sugar (2) and baking flavoring.

Line the edge of the cake springform pan with parchment. Crem on the bottom mold, put to cool for 20 min.

Cook sauce according to package directions with 2 egg yolks, wine and sugar (3). Melt the squeezed gelatine (2) in it and put it on the cream.

Place the strawberries on the cake and leave to cool for at least 3 hours. Bring to the table sprinkled with pistachios.

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