Snow White Slices

For the Snow White slices, beat the eggs with sugar, vanilla sugar and a pinch of salt until really foamy. The volume must visibly increase. Mix flour with cornflour and stir in. Gently mix in the oil.

Butter a suitable form (also springform pan) and sprinkle with breadcrumbs. Pour in half of the mixture. Color the remaining batter with cocoa powder. Spread the dark mixture on top of the light mixture and, if desired, drag a wooden spoon handle through the dough in a wave-like pattern (makes a nice wave pattern).

Bake in the preheated oven at approx. 180 °C for 35-45 minutes. Remove, let cool briefly and spread with jam.

For the topping, soak gelatine in cold water. Bring milk with sugar to a slow boil in a saucepan over very low heat, stirring to make sure nothing sticks. Remove from heat, add egg yolks and squeezed gelatin, stir through and let stand. Meanwhile, whisk curd with a dash of lemon juice until smooth. Stir into the overcooled milk. Whip the cream until stiff and fold into the mixture. Cut strawberries into quarters (drain sour cherries well) and fold in loosely. Spread curd mixture on the dough base and chill in the refrigerator for at least 3 hours.

Remove Snow White slices and top with thinly sliced strawberries. Cover thickly with cake jelly, leaving it still in the springform pan for this purpose, and chill again. Then the snow white slice

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