*Ingredients
&-250 x Grams Creamy (to cover)
&-250 x whipping cream cup (for filling)
&-250 x grams strawberry (diced cubes)
&-190 x grams of flour
&-6 x number of eggs (fresh and separated from the yolk)
&-2 x Chante cream bag
&-2 x large hanging butter
&-2 x Hanging large sugar powder (for filling)
&-1 x large hanging vanilla (liquid)
&-1 x Hanging Small Cake Enhancer Gel
&-1 x pinch of salt (or tartar powder)
&-¾ x cup powdered sugar
&- x kg strawberries (cut to garnish)......
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* How to prepare French strawberry cake
&-Whisk in a clean, dry bowl with a pinch of salt or tartar powder.
&-After forming a slightly cohesive foam we add half the amount of sugar to the whiteness while continuing to whisk in batches, so as not to land whiteness, and continue whisking until the bird's beak is formed.
&-Whisk the yolks with sugar and vanilla until the size is doubled and the texture is creamy and smooth.
&-Add the round butter and cake enhancer to the yolk and beat a little.
&-Add a little egg whites to the yolk mixture alternately with the flour in batches, but it is important and necessary to start and finish whites so that the air does not come out of the mixture, not to over-stirring, and stirring with a flat spatula "bottom" up.
&-Sprinkle the mold with oil spray and line with baking paper, then pour the mixture into the mold, bake the cake in the pre-heated oven at 180 ° C, 350 ° F for 20-25 minutes.After full maturity, remove it on a grill and let it cool completely before working.
&-While baking the cake, mix the strawberries with sugar and set aside.
&-Beat the cream until firm and then add the strawberry to the cream and gently stir, and keep the mixture in the refrigerator.
&-In a cool bowl, whisk the sweets cream with
Chanté cream powder and keep in the refrigerator.
&-Cut the cake in half and place on the bottom layer of strawberry and cream mixture and put the other half of the cake.
&-Enclose the surface of the cake with three quarters of whipped cream and stack the strawberry slices on the side of the cake and make a circle in the center of the cake leaving a distance of 2 cm from the ends.
&-Garnish the parties with a quarter of the remaining cream and sprinkle the cake with minced blues or minced pistachio, and leave the cake in the refrigerator an hour before.....
*Balhna and Shifa*
See more recipes and dishes:
&-Whisk in a clean, dry bowl with a pinch of salt or tartar powder.
&-After forming a slightly cohesive foam we add half the amount of sugar to the whiteness while continuing to whisk in batches, so as not to land whiteness, and continue whisking until the bird's beak is formed.
&-Whisk the yolks with sugar and vanilla until the size is doubled and the texture is creamy and smooth.
&-Add the round butter and cake enhancer to the yolk and beat a little.
&-Add a little egg whites to the yolk mixture alternately with the flour in batches, but it is important and necessary to start and finish whites so that the air does not come out of the mixture, not to over-stirring, and stirring with a flat spatula "bottom" up.
&-Sprinkle the mold with oil spray and line with baking paper, then pour the mixture into the mold, bake the cake in the pre-heated oven at 180 ° C, 350 ° F for 20-25 minutes.After full maturity, remove it on a grill and let it cool completely before working.
&-While baking the cake, mix the strawberries with sugar and set aside.
&-Beat the cream until firm and then add the strawberry to the cream and gently stir, and keep the mixture in the refrigerator.
&-In a cool bowl, whisk the sweets cream with
Chanté cream powder and keep in the refrigerator.
&-Cut the cake in half and place on the bottom layer of strawberry and cream mixture and put the other half of the cake.
&-Enclose the surface of the cake with three quarters of whipped cream and stack the strawberry slices on the side of the cake and make a circle in the center of the cake leaving a distance of 2 cm from the ends.
&-Garnish the parties with a quarter of the remaining cream and sprinkle the cake with minced blues or minced pistachio, and leave the cake in the refrigerator an hour before.....
*Balhna and Shifa*
See more recipes and dishes: