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Strawberry Lasagna with Cream

Strawberries are in season. Time for Strawberry Lasagna with Cream

Serves Four

Sponge Cake:
3 egg yolks
1/3 cup sugar
pinch of salt
3 egg whites
3/4 cup flour
Zest from half an orange

The Filling:
1 cup of fresh strawberries
2 tablespoons of lemon juice
2 tablespoons of powdered sugar
3/4 cup of whipping cream
8 oz of your favorite fresh spreading cheese (mascarpone or cream cheese)
2 tablespoons of sugar (or less, if you want it less sweet)
1 tablespoon of vanilla sugar (or use 1 tsp of vanilla and 1 tablespoon of sugar)
mint leaves (optional)

Preheat oven to 400F.

The Sponge Cake
Whip the egg whites with a pinch of salt.
Cream the egg yolks with the sugar, the orange zest and a pinch of salt.
When the egg yolks are smooth and creamy add the flour, the egg whites and blend
Spread parchment paper on a baking pan and lay the batter on it using a knife to smooth.
Bake for 10 minutes remove from oven set aside and cool.

For the Filling
Wash and dry the strawberries set 1/2 of them aside, cut the rest into quarters.
Mash half the strawberries adding lemon juice and powdered sugar
Whip the cream
Mix the fresh cheese, sugar and vanilla sugar thoroughly and then add to the whipped cream – beat until well mixed.

Cut the sponge cake into 3 inch rectangles.
Spread the cream mixture on each layer and top with cut strawberries, and the mashed strawberries.
For nice color and flavor top with fresh mint leaves.

Refrigerate for an hour – serve cold.