Coffee Sponge Cake With Buttercream And Strawberry Sauce

What you will need:

For the sponge cake

3 country eggs

3-5 tablespoons coffee

150g wheat flour

A pinch of salt.

For the cream

200g cream cheese

50 ml of 33% cream

1/2 vanilla pod

Icing sugar (to taste)

To serve

Fresh strawberries


Almond petals

For the sauce

500g fresh strawberries

Juice and zest of half a lemon

Icing sugar (to taste)

What to do: 

1. Beat the eggs, salt and sugar with a mixer until very fluffy. Whisk for at least 10-15 minutes.

2. Then add the flour and coffee in batches, stirring with a silicone spatula. Gently, taking your time.

3. Place the dough on a parchment-lined baking sheet and bake at 180 degrees for 15-20 minutes. Then cool and cut out circles about 12 cm in diameter.

4. For the sauce: Stir 700 grams of strawberries in a blender with the lemon juice and icing sugar until smooth. Add the zest.

5. For the cream: Whisk the cream with the icing sugar until stiff. Add the vanilla seeds, continuing to whisk. Then gradually add the cheese in small batches, continuing to whisk.

6. On a pretty plate, place the biscuit, then the cream, pour over the sauce. Garnish with fresh mint and almonds.

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