Strawberry and Almond Cake

Preheat the oven to 180°C (convection oven 160°C).

Prepare 500 grams of FunCakes mix for sweet cookies and tart dough according to the package instructions. Let firm up in the refrigerator for about 1 hour. Knead the dough firmly and roll it out on a surface dusted with magic powder for rolling out to a thickness of 1,5 cm. Cut the cake out using the baking ring. Cover the baking tray with baking paper and place the dough with the baking ring in the oven. Tip! You can freeze the excess dough for later use.

Put the marzipan with the egg in a bowl and beat together. Place the mixture into a piping bag with the no. 1M tip and pipe it in the center of the entire cake, keeping 1 cm from the edge. Bake until golden in 20-25 minutes. After baking, remove the mold and let the cake cool on the cooling rack.

Prepare 150 grams of FunCakes mix for pastry cream according to the package instructions. Fill a piping bag with the no. 1M tip and pipe the cream onto the cake in a zigzag pattern again. Cut some strawberries in half and place them along the edge of the pastry cream. Set aside two or three nice strawberries and cut the rest into small pieces. Put the strawberry pieces in the center of the cake. Whip the whipped cream with the powdered sugar and Klop-Fix until firm. Fill a piping bag fitted with the no. 1M tip with this mixture and create swirls on the strawberries.

Cut the reserved strawberries several times in half lengthwise and gently spread them out a bit. Arrange them on the whipped cream.