Strawberry Pot Pie

Knead a shortcrust pastry from the first ingredients and leave to cool for half an hour. Shape the dough into a cake springform pan, prick a few times with a fork and bake at 180 °C for about 20-25 minutes.

For the sponge cake base, whip the egg whites until stiff, gradually add the sugar, fold in the yolks, then carefully stir in the remaining ingredients and fill into a cake springform pan with a diameter of 20 cm. Bake at 180 degrees for approx. 20 minutes.

Cool the sponge cake base and cut it once. Spread half of the strawberry jam on the short pastry base, place half of the sponge cake base on top, spread the rest of the jam evenly on top and drizzle with strawberry liqueur. Place the second sponge cake layer on top and cover with strawberry halves.

Mix sour cream, curd and sugar until smooth and stir in the dissolved gelatine. Place a springform rim around the cake and spread the curd mixture over the strawberries. Garnish with remaining strawberries and lemon balm. Refrigerate for at least 3 hours, loosen the ring and bring to the table.

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