Strawberry-Lagsane

The weather is getting warmer, the days are getting longer, cherry blossoms, birds are chirping earlier and the strawberry time is coming. All of these beautiful things help me to see things better again after being failed on my driving licence test last Wednesday. I failed in the last five minutes. Totally forgot to blink the left side light and put a look over my left shoulder to make sure that no bicycle nor car before I continued driving after full braking, which was part of the driving test. The second one was that I drove too fast at a left yields to right area. What a bummer!! Everybody told me that it wasn't end of the world but I just wanted to get my driving licence. Well, next appointment will be better. Hubby bought me a recipe book which included a 20cm diameter spring form from Kaiser, a good German brand. He's been comforting me re: my driving licence.

I've been reading all the recipes inside the GU recipe book and I would love to try them all. I'm a big fans of GU publisher; they publish good recipe books and all of them are very well explained. Yesterday after a lunch date at an Asian shop bistro, we went looking for a garden furniture and I felt like to make something with strawberries. I bought two package of strawberries and they were on sale; 500gr for 0,99€.

Source: Kleine Kuchen von Anne-Katrin Weber - GU.de

Ingredients:
Sponge Cake
4 egg yolks
50 gr sugar
A pinch of salt
1 tsp grated organic orange peel (I used almost 1 tbsp)
2 egg whites
50 gr flour
A bit of extra sugar for sprinkle

Filling
200 gr cream cheese (low fat or with fat between 60% and 87%)
60 gr sugar
8 gr vanilla sugar
2 tbsp fresh lemon juice
200 gr whipping cream
8 gr stabilizer for whipping cream
500 gr strawberries
1 to 2 tbsp powder sugar

Directions:
Sponge Cake
Beat the egg yolks, a half of the sugar, salt and orange peel until creamy. In a separate bowl, beat the egg whites and the rest of the sugar until stiff. Using a dough scraper (I used a plastic rice spoon), combine the egg yolk cream with egg white mix. Sieve the flour over the mixture and combine well. Not: do not stir while combining

Preheat the oven 200°C. Cover a baking tray with a baking paper, brush it with a little bit water (this way you can peel the sponge cake easier) then pour the mixture over it. Turn the heat into 180°C, put the tray in the middle and bake for 8 to 10 mins. until golden brown. Prepare a clean table cloth, sprinkle with sugar. Take out the sponge cake and plunge over that prepared table cloth. Peel the baking papier and cut the sponge cake into 4 big slices, let it cool

In the meantime, combine well the cream cheese, sugar, vanilla sugar and 1 tbsp of lemon juice. Whip the whipping cream with the stabilizer until very stiff and portion wise combine it well with the cream cheese mixture then chill

Wash the strawberries, dab them dry and cut away the leaves. Slice the strawberries. Take out 150 gr and put the powder sugar, purée and sieve

Put a slice of sponge cake onto a serving plate, cover with cheese and whipped cream mixture and top with strawberry slices and put strawberrie purée. Continue doing this until the last slice then top with strawberry slices and purée. Chill at least for 3 hours before serving. Note: I didn't chill the lagsane because it would be way too cold for me