Rosa Cooking

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Jago rhapsody

.... strawberry season is coming and that's why I decided to present my creation to you .... seductively foamy, light and refreshing strawberry cake

Preparation steps

  • Separate the egg yolks from the egg whites. Whisk the egg whites in the snow. Whisk the egg whites with sugar and vanilla sugar, then add oil and milk, mix. Mix the dry ingredients, flour and baking powder, sift and add to the egg yolks. Gradually add snow to the resulting mixture and mix it lightly with a spatula to leave as much air as possible in the mixture. Bake in a round mold 26 cm in diameter in a preheated oven at 170 ° for some 20 to 25 minutes. Check with a toothpick if it is baked. Allow to cool
  • Wash and clean the strawberries from the stalks and leave them to dry.
  • Mix strawberry fruit yogurt with sugar. Mix the whipping cream into a firm icing. Make the gelatin according to the instructions on the packet. When the gelatin swells, heat it to melt, but it must never boil. Pour the melted gelatin into the fruit yogurt and mix well. Start gradually adding the whipped cream and mix until you get a nice even cream.
  • Coat the mold in which you baked the biscuit with acetate foil.
  • Cut larger and more beautiful strawberries in half lengthwise. Cut the rest of the strawberries into strips.
  • Place the biscuit in the mold along the edges, start slagqt strawberries to see their inside right next to the avetat foil. When you fill the edge with the halves of the yqgoda, pour half of the cream on the mold. Now add the strawberries cut into strips and pour over with the rest of the cream. Leave to cool well and bloom 2 to 3 now in the fridge if you have time you can also leave overnight.
  • Once the cake has cooled well, remove the mold and then gently separate the acetate seal from the cake. Garnish with icing and whole strawberries decorated with chocolate.

Tags

fruit new refreshing whipped cream

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