2 mar 2010

Strawberries's sponge cake

Ingredients for the sponge cake:
3 eggs
150 gr of corn starch
150 gr sugar
1 packet of yeast

Ingredients for the filling:
1 lt of fresh cream
100 gr sugar
2 trays of strawberries
100 grams of almonds caramelized

water for bathing and liqueur to taste

procedure for the sponge cake:

Separate the egg yolks with the egg whites, whip until stiff latter steady, except add the egg yolks with the sugar and stir to form a creamy foamy, add the flour sifted with baking powder, add egg whites, beaten down and mix down, not to dismantle them. Grease and flour a baking sheet and bake at 160 ° for about 40 minutes.

the stuffing:
Wash strawberries and cut them into pieces, drizzle with 1 tablespoon sugar and set aside. Add the cream and sugar to the whites. Add strawberries and almonds and mix with a spatula.

Preparing for the zuccotto:

Take a mold from zuccotto (I had not, so I used a bowl with round base) and line with foil, leaving the ends (the longer will the end to close it)
Slice the sponge cake into thin strips about an inch and line the inside of the bowl

With a wet pandora formed by water and liqueur of your choice (I used maraschino), soak the sponge cake. Pour the mixture of cream

cover with other strips of sponge cake, soaked latter with another wet and cover with the film.

Refrigerate for at least 6 hours. (I have prepared this morning for the evening). Take the bowl, open the foil and turn it upside down with a plate, remove the bowl (the film takes off alone). Cover the skullcap with whipped cream.

here is the result ...

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