Italian Strawberry Magic

Shortcrust pastry: Quickly knead all ingredients together. Put to cool for 20 min, roll out thinly and bake in a cake springform pan (diameter 26 cm) for 10-15 min at 200 °C. In a convection oven also offer 180 °C .

Sponge dough: beat eggs with sugar until creamy, heat marzipan with the water briefly in the microwave and stir to a paste, cool. Mix flour plus baking powder, form over the egg mixture and fold in. Carefully fold in the marzipan mixture. Then mold the dough into the cake springform pan and bake in a heated oven for 15 -20 min at 200 °C. In the convection oven also offer 180 °C .

Filling 1: Whip the cream and stir all ingredients well together.

Filling 2: Rinse the strawberries, remove the stalks and cut them in half. Mix the fruit magic with water, add the instant gelatine and stir again, perhaps adding a few small pieces of strawberry, each according to your choice. Whip the cream and fold it in. The alternative to fruit magic: puree 200-300 g of strawberries and thicken well with gelatin, so that the cake is not too soggy.

Composition of the cake: Cut the sponge cake base three times. Spread strawberry jam on the bottom short pastry base, place the second sponge cake base on top and make a springform rim around it (about 2 cm more in diameter). Spread filling 1 evenly on it and put the third base on top. Place the strawberry halves as a garnish along the cake ring upright on the

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