Big delicious fluffy ZEBRA SPONGE cake with strawberry cream! Without gelatin!
Ingredients for a baking dish 34x24 cm
16 Eggs (size M)
24 g vanilla sugar
40 g of corn starch
560 grams of sugar
240 g flour for light dough
200 g flour + 40 g cocoa and 70 ml hot water for chocolate dough
I bake a biscuit in a preheated oven at 175°C (350°F) on top mode.bottom without convection for about 60 minutes.
300 ml of cold boiled water for impregnation
INGREDIENTS for strawberry mass:
450 g strawberry puree without sugar
Juice of 1/2 lemon
40 g of corn starch
100 grams of sugar
70 ml of cold water
INGREDIENTS for the cream:
400 ml of cold cream for whipping (at least 30% fat content)
16 g vanilla sugar
100 g powdered sugar
500 g cold mascarpone
300 g cold cream cheese
chilled strawberry mass
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