German Strawberry Cake (Erdbeer Torte) - cooking recipe

Ingredients

5 ounces plain flour
2 ounces cornflour
1 pinch baking powder
1 lemon, rind of, finely grated
5 large eggs
7 ounces caster sugar
8 -10 tablespoons strawberry jam
4 tablespoons water
2 ounces blanched and chopped almonds, toasted
1 lb fresh strawberries

Preparation

Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
Sift together the flour, cornflour, and baking powder two or three times.
Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
Place the bowl over a saucepan of simmering water.
Add the sugar and whisk over the heat until the mixture is creamy.
Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
Gently fold in the flour a little at a time finally adding the grated lemon rind.
Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375\u00b0F, 190\u00b0C) for about 25 minutes.
Remove the tins and cool on a wire rack.
Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
Brush one surface of the sponge with the glaze and sandwich the layers together.
Brush the sides with more jam and press the nuts into the sides with a small palette knife.
Lift the cake onto a flat serving plate.
Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.