Strawberry cake with whipped cream
Last Updated on
ingrediencie
Corpus
4 pcs egg 4 tbsp fine granulated sugar (semolina) 4 tbsp semi-coarse flour 1 tbsp lukewarm water 1 tbsp vegetable oil 2 tbsp Dutch cocoa 1 KL baking powder
Filling:
500 ml whipping cream 33% chilled 1 packet strawberry filling Dr.Oetker fresh strawberries
Whipping cream:
200 ml whipping cream 33% chilled 1 pk Whipped cream-fix Dr.Oetker 1 teaspoon powdered sugar
Next you need:
fresh strawberries
step
Excellent, quick, easy, strawberry shortcake:))
1.
Corpus: Beat egg whites with a pinch of salt to a thick froth using an electric beater. Beat in the egg yolks, water, oil one at a time and add the sifted flour, baking powder and cocoa with a hand whisk. Bake in a 24 cm baking tin, lining the base with baking paper. Temperature 180°C for 20 minutes. Let cool and remove the paper.
2.
Filling: Whip the cooled whipping cream with the Dr. Oetker strawberry filling and add the finely chopped strawberry pieces.
3.
Whip the whipping cream with Smeta-fix and icing sugar.
4.
Layer the popped strawberries on top of the crust with a fork, spread evenly with the strawberry filling. Spread the prepared whipped cream on top. Decorate with strawberry slices according to your imagination. Enjoy!
