Monday, March 12, 2012


I should have posted this cake on March 8th, but my constant lack of time shifted the moment. So, happy International Women's Day pals!


Sponge Cake 
100 gr Flour
100 gr Starch
4 eggs and 1 Yolk
150 gr Sugar
120 gr Butter
1 teas Backing Powder
1 Lemon (only the peel)

Filling cream
250 ml double cream
2 tbs sugar

Prepare a classic sponge cake and let it cool.
Cut the cake in two discs and dig a basin in the lower one, keeping the crumbs aside. Place the whipping cream and sugar into a bowl and beat until soft peaks form. Spread the lower disc with 3/4 cream and put some cut strawberries above. Close the cake with the upper disc. Spread the remaining cream on top of the cake than cover the cake with the crumbs.
You can also put some strawberries on top as decoration. 

*The original recipe tells Pineapple in syrup, but in this period of the year I prefer to use fresh strawberries.

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