Cake recipe with fine cream and strawberry jelly.
The strawberry season is starting, so take advantage of it!
This is a fragrant, delicious and economical dessert.
Few are those simple and fast fruit cakes.
A simple vanilla top, well syruped, a fine cream complemented by a jelly with an intense strawberry taste.
The recipe can be easily adapted by those who do not have gluten intolerance. Replace gluten-free flour with wheat flour, keeping the quantities.
INGREDIENTS
SPONGE:
- 2 eggs
- 50g sugar
- 50g flour
- 2g baking powder
- 10ml vegetable oil
- a pinch of salt
SYRUP
- water + sugar + flavors
I used 70ml syrup with vanilla flavor.
BASIC CREAM
- 340g Philadelphia type cream cheese
- 140g whipped cream
- 80g sugar
STRAWBERRY JELLY
- 350g diced strawberries
- 170g strawberry puree
- 30g sugar
- 9g granulated gelatin
Cake tray size: 18 x 28 cm.
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