3 eggs, 90 g flour, 15 g starch, 1 g vanillin, 50 g sugar.
100 g frozen strawberries, 50 g sugar, 250 g mascarpone cheese.
Whipped cream for garnish,
whole berries, chocolate optional.
Sift flour with starch.
Beat the whites with sugar until dense foam. Beat the yolks until white.
Mix the yolks with the flour mixture. Stir in the whites gently.
Pour the dough onto a baking sheet with parchment.
Bake in an oven preheated to 200 degrees for 15 minutes. Remove the cake from the parchment and let cool.
Defrost the strawberries.
Puree the strawberries and add sugar.
Add vanillin and mascarpone cheese.
Mix well into a homogeneous mass.
Cut circles out of the cake using a serving ring (Or a simple large tin can, which must be washed well beforehand and remove the lid and bottom).
We pack the bottom in cling film and insert one biscuit shortbread into the bottom.
Then lay out a layer of crepe. We alternate layers of biscuit - cream to the top.
We put in the refrigerator for 4 hours. Then carefully remove the ring.
Decorate with whipped cream and berries. If desired, you can pour with berry syrup or melted chocolate.