Description
It is strawberry season, so you can please the family strawberry treats. Baked for a birthday party for the youngest daughter this airy cake. Exquisite and delicate! Share the recipe with you)
Ingredients
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Chicken egg
8 piece
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Sugar
200 g
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Flour
300 g
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Vanilla
1 pack
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Cocoa powder
1 Tbsp
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Cream
600 ml
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Powdered sugar
200 g
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Walnuts
70 g
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Strawberry
-
The sugar syrup
400 ml
Cooking
5 eggs, beat 130 g of sugar and a sachet of vanilla until fluffy mass. (beat at least 10 minutes at maximum speed)
In whipped mass add 200 g flour and mix gently from the bottom up with a spatula until smooth.
Pour the batter into a greased, springform cake tin. Bake in the oven at 180 degrees for 20 minutes.
3 eggs, 70 g sugar, 100 g flour and cocoa to stir the batter for the chocolate cake. Bake.
White cake cool and cut in half lengthwise into 2 layers. Rough toasted edges also to cut. Chocolate sponge cake to cool and remove from molds, cut is not necessary.
Whip the chilled cream with powdered sugar until stable peaks. I had cream of vegetable fats, but of course you can and natural.
Strawberries better to take large and cut into quarters. Take a quantity of strawberries that will fit. Someone likes more, some less.
Walnuts lightly fry and grind.
All cakes must be abundantly impregnated with sugar syrup.
Begin to collect the cake. On a white sponge cake and apply whipped cream and on top place the strawberries.
Then put on top of chocolate sponge cake with whipped cream, arrange the strawberries and sprinkle with walnuts.
White cover with a second biscuit crust and on all sides of the cake roll whipped cream.
Prepare the cake to your taste. I made whipped cream using a pastry bag and nozzles, strawberries and fresh roses.
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