Delicious, light, summer cake. This is a modified recipe for
apple pie from the old calendar.
Ingredients for
sponge cake:
6 eggs
1 incomplete glass of sugar
1 incomplete glass of flour
1 pack of vanilla sugar
2 tablespoons of potato starch
1 teaspoon baking powder
Ingredients for the
strawberry layer:
Strawberries - about 70 dag + 50 dag
2 instant vanilla
puddings ( In polish „ budyń waniliowy” )
1.5 glass of sugar (or less, if You have pudding with sugar)
Ingredients for
coconut sprinkles:
1 cube of butter
2 eggs
1 tablespoon of sugar
20 dag coconut shreds
We start with biscuit: Preheat the oven to about 140-150
degrees of Celsjus (up+down heating). Separate the whites from the yolks. Whip whites
untill stiff, then alternately add sugar and yolks, mixing constantly on the low
speed. At the end add both flour mixed with vanilla sugar and baking powder,
mixing constantly on low speed. Pour the mixture into baking pan (20 x 30 cm)
lined with baking paper. Put in the oven and bake until cooked and golden. Set
it aside to cool.
At this time, Wash strawberries and remove peduncles.
About half a kilo set aside for later.
The remaining strawberries boil with 1 liter of water and sugar, cook for about
10-15 minutes. Set it aside to cool.
At this time prepare coconut sprinkles: in the pot dissolve
the butter, add sugar, bring to the boil over low heat, remove from the gas and
add coconut shreds, leave to cool.
Now wait until all
the ingredients are cooled down. After this time mix well the coconut with two
eggs (using beater). Put remaining fresh strawberries on sponge cake. Preheat
the oven to 180 degrees of Celsjus (up +
down heating). Strain strawberry liquid .Pour
a glass of liquid into another pot, mix it with 2 puddings. Bring the rest
of liquid to boil and then pour the mixture to it, stirring constantly. Cook
for a while. Pour strawberry mixture on spongecake and strawberries and cover
it with coconut topping. Put in the
preheated oven, turn the oven to heat only from the top and bake the dough for
about 15 minutes until the coconut is browned. Portion the cake after cooling, preferably
the next Day; otherwise the top will go down to empty place;) Store cake into refigerator.
Bon apetit!
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