Austrian fruit cake - a wonderful combination of soft, hollow pastry and strawberries

Ingredients:

8 eggs,

250g of sugar,

250g of margarine,

500g of flour,

1 baking powder,

2 bags of vanilla sugar,

500g of strawberries,

powdered sugar - for sprinkling as needed.

Preparation:

- Whip the egg whites to a stiff foam while gradually adding sugar (150g). Stir for 10 minutes.

- Beat egg yolks with 100g of sugar. Stir (5 minutes).

- Beat the margarine with 2 bags of vanilla sugar until foamy, gradually add the beaten egg yolks while continuously beating, then add the beaten egg whites.

Mix 1 bag of baking powder into the flour, slowly add to the mass and beat with a wire so that everything is well combined.

Pour the mass into a tray lined with parchment paper, smooth it out and arrange the strawberries. Bake at 170C for about 30 minutes. Use a toothpick to check whether the biscuit is cooked. Leave the cake at room temperature to cool. Sprinkle with powdered sugar and serve.

Enjoy!

By Ivana Kostić