Cake with whipped cream and strawberries

Cake with whipped cream and strawberries
Cake with whipped cream and strawberries A simple, but very tasty cake, with fluffy sponge cake, lightly whipped cream and delicious strawberries! From
5.0 stars rate, from 6 people

Preparation time: 50 minutes and the time for cooling | Cooking: 27 minutes | Total time: 1 hour 17 minutes and the time for cooling
Recipe for: 10 - 12 servings

Nutrition information per 1 portion
Calories: Calories | Fat: g.

Materials for the cake recipe:
Flour: 240 g. (For every use)
Cornflour: 20 g.
Baikin powder: 2 teaspoons
Salt: 1/2 teaspoon
Sunflower: 120 ml
Ζάχαρη : 275 g. (these hold separate 2 tablespoons)
Vanilla: 2 teaspoons extract or 4 capsules vanillin
Eggs: 6 large, separate the yolks from the whites and additional 2 whites (dld 6 egg and 8 whites)
Milk: 120 ml
Cream of tartar: 3/4 teaspoon
Materials recipe for the filling:
Sour cream: 600 g. (not less than 30% fat)
Ζάχαρη : 3 tablespoons
Vanilla: 1 teaspoon extract or 2 vanillin
fresh strawberries: 600 g. about

For the cake:
1. Preheat oven to 175 degrees. Butter the bottom of 2 tins of 22 from. Lay the bottom with greaseproof paper baking (not walls, the cake must be stuck to the walls to keep the shape when cooled)
2. Sift together the flour, cornflour, the baikin and salt. Keep it aside.
3. Place in mixer bowl sugar (after separately keep 2 tablespoons) and sunflower and beat on medium to high speed for 1 minute or. Increase the speed possible and add the vanilla and 1 - 1 yolks. Continue beating until the mixture swells and become the color of lighter, 3 minutes.
4. Reduce the mixer speed and slowly add 1/3 of flour. Then add half the milk, the other 1/3 of flour, the remaining milk and finally the remaining flour. Once you put the last flour, upload speed to medium and beat for a few seconds (15 - 20 maximum). Stop hitting. Pour the mixture into a large bowl and wash and dry thoroughly in the mixer bowl.
5. Place in mixer whites and whisk with the beater of meringue. Just add the frothy 2 tablespoons sugar and cream of tartar kept. Beat on high speed until stiff meringue.
6. Add the meringue to the bowl with the dough and mix carefully, until the meringue mix into the dough.
7. Divide the dough into two pans that prepare and cook in the preheated oven for 27 minutes. Remove from oven and let on a rack to cool completely. When it is cold, passing a knife around the trays to detach the dough from the wall and then tilt the pans. Loosen the wax paper from the base and cut each cake in half horizontally.
For the whipped cream:
1. Place in mixer bowl cream (It must be very cold from the refrigerator) and beat at medium speed. When misopixei, add the sugar and vanilla and upload speed in possible. Beat until cream.
For synarmologisi:
1. Wash and dry the strawberries. Keep some whole and the rest of the cut slices.
2. Put in a bowl the cake tray. Spread on the 1/4 of whipped cream and 1/3 of sliced ​​strawberries. Continue in the same way until you put it and 4 cake trays. On top put the last 1/4 of cream and whole strawberries.
The cake is best eaten fresh, but withstand the fridge, well covered up 2 days.

Prepared in 8 May 2016 by Luise

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