INGREDIENTS
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 items.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 lemon.
- Further:
- – Milk cream 400 cc.
- – Crimson fruits (strawberries, blueberries, raspberries).
- – Caramel sauce.
Scrumptious and exquisite FRUIT CAKE full of cream, dulce de leche and pink fruits
PROCEDURE:
For sponge cake:
1. Soften the butter and add the nice and cozy milk. Preserve at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the encircling flour.
3. Taste with vanilla and lemon zest.
4. Separate a small a part of the smoothie, add the milk, as soon as integrated add it to the remainder of the preparation.
5. Pour onto a plate with the bottom coated with silicone paper or into 3 18 cm waists.
6. Prepare dinner in a preheated oven at 170° C, approx. 10 minutes.
7. Take away from the oven, let cool.
For the filling:
1. Fill the cake one layer with dulce de leche and the opposite with the cream, sow some pink fruits, place the opposite cup and end with the cream and fruits.
