Coffee sponge cake with butter cream and strawberry sauce

exquisite and tasty

Ingredients

• egg 3 pcs. (village)
• granulated sugar 150 g
• strong coffee 3-5 tbsp.
• wheat flour 150 g
• a small pinch of salt
• For cream
• Cream cheese (Philadelphia type) 200 g
• Cream 33% 50 ml
• Vanilla pod 1/2 pc
• Powdered sugar (to taste)
• For filing
• Fresh strawberries, Mint, Almond petals.
• For the sauce
• Fresh strawberries 500 gr
• Juice and zest of half a lemon
• Powdered sugar (to taste)

Directions

1. Beat eggs, salt and sugar with a mixer. To a very lush foam. Beat for at least 10-15 minutes.
2. Then add flour and coffee in portions, stirring with a silicone spatula. Carefully, slowly.
3. Put the finished dough on a baking sheet covered with parchment and bake at 180 degrees for 15-20 minutes. Then cool and cut out circles with a diameter of about 12 cm.
4. For the sauce: punch 700 grams of strawberries in a blender with lemon juice and powdered sugar until smooth. Add zest.
5. For the cream: Beat the cream with powdered sugar until fluffy. Add vanilla seeds while whisking. Then add cheese, but not in large portions. Gradually, and continuing to beat.
6. Put the biscuit in a nice plate, then the cream, pour over the sauce. Garnish with fresh mint and almonds.