For the pastry:
150 g plain flour 1 egg yolk
1 dessertspoon double cream
a pinch of cinnamon
a pinch of salt 100 g butter

For the sponge:
2 eggs 2 dessertspoons lemon juice
80 g sugar 100 g plain flour
1 dessertspoon edible starch
1 teaspoon baking powder

For the topping:
1 sheet of rice paper
1 kg strawberries
50 g sugar 250 ml fruit juice
(e.g. redcurrant juice)
1 packet red icing mix
1 dessertspoon sugar

1) Quickly make a shortcrust pastry out of the pastry ingredients and chill for about 30 minutes. Then roll out approximately 1/2 cm thick and line the base of a cake tin. Pick several times with a fork and bake for 10 to 15 minutes at 175°C.

2) For the sponge, separate the eggs and first of all beat the yolks with lemon juice until very fluffy, then gradually add the sugar. Whisk the egg whites until stiff. Sift the flour, starch and baking powder together and carefully fold in. Put the sponge mix on top oft the pastry, smooth and bake for 10 to 15 minutes at 175°C.

3) Carefully remove the cake tin and place on a plate, with the sponge side uppermost. Cover with a sheet of rice paper so that the strawberries do not soak the sponge.

4) Cover the cake with a layer of closely placed strawberries and sprinkle some sugar over them. Cook the contents of the packet of icing with the fruit juice to make some icing, allow to cool a little and then pour over the cake.

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