Strawberry Cake
calories: high
category: sweet
cost: high
difficulty: medium
preparation time: 90
Ingredients
Eggs 4
Sugar a glass
Flour a glass
Baking powder 1 teaspoon
Bread crumbs as required
For the Syrup:
Rhum 2 tablespoons
Tea 50 gr.
Sugar 1 tablespoon
To Decorate:
Whipped cream ½
Strawberries 300 gr.
Black Chocolate as required.
See our
Wine Tips
for your meals
Sugar a glass
Flour a glass
Baking powder 1 teaspoon
Bread crumbs as required
For the Syrup:
Rhum 2 tablespoons
Tea 50 gr.
Sugar 1 tablespoon
To Decorate:
Whipped cream ½
Strawberries 300 gr.
Black Chocolate as required.
See our
Wine Tips
for your meals
Preparation Put the sugar in a bowl and work it with the eggs. When the mixture is smooth and uniform, add the flour and the baking powder flavored with vanilla.
Now cover the bottom of a cake tin with a little grated sponge cake and then pour in the mixture. Put it into a pre-heated oven at 180° and bake for half an hour.
In the meantime, prepare the syrup with the rhum. Heat the liqueur in a small pot together with the tea and the sugar. When it is completely dissolved, turn off the heat and let it cool.
When the base is ready, let it cool completely and remove it from the tin. Cut it into two horizontally. Put one onto a cake plate and garnish it with the whipped cream and the strawberries cut into small pieces. Then put the other half on top delicately and bathe it wuth the rhum flavored syrup.
Cover the sides with a thin layer of whipped cream and with a confectioner's pocket, garnish the top of the cake with the remaining whipped cream and the strawberries. The Chef's tips To check that that the base is ready, after half an hour insert a toothpick and if it comes out dry, the cake will be done. Try drinking a Moscato d'Asti wine with your cake. Curiosity To enhance the taste of the strawberries, sprinkle them with a few drop of lemon.
Now cover the bottom of a cake tin with a little grated sponge cake and then pour in the mixture. Put it into a pre-heated oven at 180° and bake for half an hour.
In the meantime, prepare the syrup with the rhum. Heat the liqueur in a small pot together with the tea and the sugar. When it is completely dissolved, turn off the heat and let it cool.
When the base is ready, let it cool completely and remove it from the tin. Cut it into two horizontally. Put one onto a cake plate and garnish it with the whipped cream and the strawberries cut into small pieces. Then put the other half on top delicately and bathe it wuth the rhum flavored syrup.
Cover the sides with a thin layer of whipped cream and with a confectioner's pocket, garnish the top of the cake with the remaining whipped cream and the strawberries.
