INGREDIENTS
- Base:
- – Sunflower oil 125 cc.
- – Flour 0000 120 g and additional for the supply.
- – Almonds 75 g toasted and chopped.
- – Corn flour 40 g.
- – 1 and 1/2 tsp baking powder.
- – 1/2 teaspoon of salt
- – Eggs 2 items.
- – Sugar 130 g.
- – Lemon zest 1 unit.
- – Milk 80 cc.
- – Drained strawberries with sugar lemon juice 300 g (save the juice to moisten the cake).
- Chocolate cream:
- – Crema 250 g.
- – Chocolate 500 g.
To be happier we depart you the recipe for this dessert in a strawberry and white chocolate fountain that could not be extra scrumptious!
PROCEDURE:
1. For the cream, warmth the cream and pour over the chopped white chocolate, let it relaxation for a couple of minutes, combine and place within the fridge in a single day, then beat till clean, place in a piping bag with a curly spout.
2. Preheat the oven to 180ºC, oil the dish and flour it, take away the surplus in a bowl, combine the flour, chopped almonds, corn flour, salt and baking powder.
3. Alternatively, in a bowl, beat the eggs with the sugar and zest for about 3 minutes till white, regularly add the oil after which in three batches the flour mixtures.
4. Pour over the dish and add the macerated strawberries with out the syrup, cook dinner for 25 to half-hour.
5. Take away and moisten the strawberry syrup with a brush.
6. Let it cool and canopy with the white chocolate cream in a sleeve with curly peaks, plus minimize strawberries.
