Sour Cream Cake with Strawberries

Wash the strawberries, drain, deseed and halve or quarter them.

Separate the eggs. Beat the egg yolks, vanilla sugar and sugar with an electric hand mixer for about 5 minutes until white foamy. Beat in the butter first, then the lemon zest and sour cream.

Preheat the oven to 160 °C convection oven.

Mix the flour and baking powder.

Beat the egg whites with the salt until stiff.

First stir the flour mixture into the egg yolk mixture and then fold in the egg whites. Mix in half of the strawberries.

Spread the batter into a buttered and floured pan and bake in a preheated oven for about 40 minutes (test with a stick).

Let cool, carefully remove from the pan and let cool completely on a cooling rack. Arrange with the remaining strawberries.

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