Sliced Strawberry CakeIngredients
7 eggs (whites and yolks separated)
3 cups of sugar (tea)
4 cups wheat flour (tea)
2 cups milk (hot)
1 tablespoon chemical baking powder
margarine for greasing
Whole strawberries and white chocolate shavings for garnishStuffing
300g finely chopped white chocolate
1 cup fresh milk (tea)
2 cups strawberries (chopped)Syrup
1 and ½ cup of milk (tea)
½ cup condensed milk (tea)Topping
2 cups fresh cream (chilled)
5 tablespoons of sugarDirections:
For the dough, in a mixer beat the egg yolks with the sugar for 5 minutes.
Whisking constantly, alternate the flour and milk until a homogeneous mass is formed.
Mix the egg whites and the yeast with a spoon.
Transfer to a 24 cm diameter greased with butter paper also greased.
Take to preheated medium oven for 35 minutes or until golden.
For the filling, heat the chocolate and cream over low heat, stirring until completely melted.
Take to the fridge for 1 hour, mix the strawberries and book.
Unmold the cake, remove the parchment paper and cut in half, lengthwise.
Water half the dough, with half the ingredients of the syrup mixed and spread the stuffing.
Place the other dough, moisten with the remaining syrup and cover with the whipped cream.
Decorate with zest and strawberries, pack and sell.