6 Art. l.
6 Art. l.
Sour cream 20%
Sour cream thickness
The smell of fresh strawberries combined with delicate sour cream is one of the highlights of this dessert.
Beat the egg yolks until they become foamy, add half the sugar and continue beating.
Beat the egg whites with a pinch of salt, add the rest of the sugar and beat stiff peaks.
Mix flour with baking powder and sift a couple of times.
Add some egg whites to the yolks and mix with a food processor.
Add 3 tablespoons of flour and mix with a food processor, add proteins again, mix, flour, proteins again. In this way, we combine proteins, egg yolks and flour – a very large and magnificent cake will be obtained.
Cover the form with parchment and spread the dough.
Bake for 30 minutes at 180 degrees. Remove hot from the mold, remove the paper and leave to cool.
Mix the powder into the sour cream, add the sour cream thickener. If there is no sour cream, let’s make cream on top of cream.
Wash the strawberries, dry them, mash them with a fork.
Cut the biscuit into 3 slices.
Grease the cake with strawberry puree, then spread with cream, cover with another cake, strawberries, cream. This is how we shape the whole cake, cover the top and sides with cream, decorate with slices of strawberries and whole strawberries.
We send it to the refrigerator for a few hours.