Strawberry Mother’s Day Cake

With this strawberry Mother’s Day cake you can surprise your moms tomorrow – it’s very easy to make. Just let your dad help you a little bit.

Preheat the oven to 150°C.

Beat the eggs and slide them into a mixing bowl. Carefully lift out the egg yolks with a spoon. Caution: the bowl must not be greasy under any circumstances, and the egg whites must not contain any yolk residue.

Beat the egg whites with a hand mixer or in a food processor, when they turn white and slightly firm, then add the sugar by the spoonful and continue beating until stiff.

Line a baking sheet with parchment paper, pile the beaten egg whites on it in a circle, make a crater (a hollow) in the center with a fork. Put the cake in the oven, turn the temperature down to 140°C, bake for 1 hour. Then turn off the oven, but let the cake dry in the oven for at least 2 more hours, but better overnight.

Remove the strawberry Mother’s Day cake from the oven, carefully peel off the baking paper.

Wash and quarter the strawberries. Whip the whipped cream and just before serving, heap it into the hollow, spread the strawberries on top, add sugar, garnish with lemon balm.

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