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Making of:
Mix the egg whites with a pinch of salt, when they turn white gradually add sugar and whip a stiff foam. Add liqueur, sifted flour and baking powder.
Stir with a silicone spatula. At the end, mix in the mixture and oil in a light stream. Bake in a 32×24 cm baking tray lined with baking paper only on the bottom.
Bake in a preheated oven at 150°C for 15 minutes and another 7 minutes at 170°C (adjust the baking to your oven). When the biscuit has cooled, separate it from the baking paper.
•Cream:
Mix the cream, sugar, vanilla and egg yolks with 1 dl of milk, and heat the rest of the milk in a suitable pan. Bring the cream to a boil, taking care that there are no lumps (add the hot milk to the first mixture first, because of the yolks, stir and then return everything to the pan and continue to cook while stirring). Cover the surface of the cream with transparent film and leave to cool.
Add room temperature butter to the cooled cream. and mix everything well. Divide into 2 parts and add melted chocolate to one.
• Spread the dark cream on the biscuit and smooth it, then the light cream and then the chopped strawberries. Prepare the red dressing by mixing the contents of the bags with sugar and vanilla sugar, then first add a little water and stir so that there are no lumps, then add the rest of the water and cook, stirring constantly, until it boils.
Remove from the stove and stir for another minute so that it cools down a bit, then carefully pour over the strawberries. Refrigerate the cake for a few hours. Use a thin, sharp knife for cutting, and for neat cakes, wipe the knife after each cut and immerse it in hot water.
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