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
Mint
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.