A soft sponge cake with strawberries heart, discover here the recipe!
1 ora e 30 minuti
Mount the egg yolks with the sugar until the mixture is frothy and almost white. Mount apart the egg whites with a pinch of salt and combine the two doughs. Pour the sifted flour and mix it well together. Pour the mixture into two molds ø 25 h and 5 cm, previously buttered and floured, and cook it in the oven at 170° C for about 40 minutes. Meanwhile, let’s prepare the custard with the strawberries: warm up the milk at medium heat and when it begins to boil turn it off. In a bowl, mount the egg yolks with the sugar until it will be a frothy and foamy cream. Pour some of the heated milk on the compound, stirring constantly to avoid lumps. Sift the flour and add it to the cream a bit at a time stirring well with a whisk. Add the remaining milk and bring the cream to a boil, stirring accurately. Lower the heat and continue to cook for another 2-3 minutes and take away from the heat. Add 2 tablespoons of strawberries concentrated paste and mix it well.
After cooling, let’s assemble it. Trim the surface accurately in order to avoid eventually flaws; wet the sponge cake with the syrup, following the doses indicated on the package and fill it with the strawberries cream. Cover the edges and the surface with a thin layer of royal icing (at fluid consistency) which will allow you to perfectly lay out the sugar paste. Once covered, decorate the cake surface with the direct flowers nozzles by following this tutorial. Refine the bouquet with some leaves using the leaf nozzle n° 254.
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