1. Bake the sponge cake:
Brush the eggs with Whisk the sugar and vanilla sugar until thick and creamy.
Combine the flour, baking powder, and salt, and carefully fold in.
Pour into a greased springform pan and bake at 180°C (top/bottom heat) for about 20–25 minutes.
Let cool and halve horizontally.
2. Prepare the mascarpone cream:
Whisk the mascarpone, cream, powdered sugar, and vanilla sugar until creamy.
Mix in the lemon juice and zest.
Spread the cream on the bottom sponge cake.
3. Prepare the strawberries:
Wash the strawberries, chop them, and mix with sugar if desired.
Spread evenly over the cream.
Place the second sponge cake layer on top and refrigerate the cake for at least 2 hours.
Serving tips:
Decorate with fresh strawberries or mint
For a sparkle: Cover with strawberry jelly or icing
For a fresh kick: Serve with lemon sorbet
