Swedish Bomb Strawberry Slices

For the Swedish Bomb Strawberry Slices, first prepare the sponge mixture. To do this, beat the egg yolks with the powdered sugar and a pinch of salt until foamy. Beat the egg whites with the granulated sugar until stiff. Fold the flour and the snow alternately into the sugar-yolk mixture.

Line a baking tray with baking paper and spread the sponge mixture on it. Bake in the preheated oven at 170 °C for about 15 minutes – check towards the end of the baking time to make sure the dough is not too brown.

Sprinkle a work surface with powdered sugar and turn the sponge dough out onto it, carefully peel off the baking paper. Cover with a tea towel.

For the topping, rinse the strawberries with cold water, drain, remove the stems and cut into pieces. Puree with a hand blender. Soak gelatin in cold water. Heat some strawberry nectar (do not boil) and dissolve gelatin in it. Put the rest of the strawberry nectar, strawberry puree, sugar and vanilla sugar in a bowl and add the dissolved gelatine.

Loosen the wafer bottoms from the Swedish bombs with a knife. Mix the Swedish bombs in a bowl to a coarse cream or mix coarsely. Cream the curd cheese and stir into the Swedish bomb mixture. Beat the cream until stiff and fold in carefully. Empty the Swedish bomb mixture over the fruit layer and spread smoothly. Decorate the Schwedenbombe strawberry slices with the wafer bases and chocolate flakes.

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