Pink slices with strawberry syrup and jam

ingredients

7 pcs egg 200 g fine granulated sugar 4 packets raspberry pudding powder 1/2 packet baking powder 5 tbsp lukewarm water

Filling:

500 ml vegetable whipped cream 250 g soft lump-free cottage cheese powdered sugar

Other ingredients:

strawberry syrup children’s round biscuits strawberry jam

Field:

200 g white chocolate 50 g butter or cera red food colour gel food colour

progress

Fresh fruit slices suitable for festive occasions:))

1.

Cake: Beat egg whites with a pinch of salt and half the sugar. Beat the egg yolks with the other half of the sugar, beat in the water a tablespoon at a time and stir in the custard powder and half of the baking powder. Gently stir the beaten egg whites into the foam.

2.

Line a 30×40 cm baking tray with baking paper and spread the batter. Bake at 180°C for 30 minutes or as required. Turn the paper upside down. The skin that has formed during baking is easily removed. Let cool.

3.

Filling: In a larger, taller bowl, whip the vegetable whipping cream, not quite as thick as a thinner pudding. Beat the cottage cheese with powdered sugar to taste. Combine with the whipped cream.

4.

Place as follows: the sponge cake, removing the skin that has formed during baking. Drizzle with strawberry syrup diluted with water. Spread with strawberry jam and half of the custard. Place round baby biscuits side by side and dip them in the strawberry syrup diluted with water. Spread with the other part of the filling. Place in the refrigerator to set.

5.

Surface with white chocolate icing tinted with red gel colour. Decorate according to your imagination. Once set, cut with a hot, serrated, dry knife. Enjoy!