INGREDIENTS
- Efficiency:
1 20cm cake (3 discs).
- Sponge cake:
- – Sugar 250 g.
- – Egg 5 models.
- – Salt 1 pinch.
- – Flour 0000 250 g.
- – Milk 125 cc.
- – Butter 80 g.
- – Vanilla essence to style.
- -Zest of 1 Lemon.
- – Grated coconut 1/2 cup.
- – Frozen pink fruits to plant.
- Chantilly cream:
- – Crema 750 g.
- – Impalpable sugar 75 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cup.
- Syrup:
- – Sugar 100 g.
- – Water 200 cc.
- – Lemon peel.
- Stuffed:
- – Dulce de leche confectioner in a sleeve.
- – Recent strawberries and blueberries.
- – Raspberry marmalade.
- Termination:
- – Grated coconut.
- – Recent strawberries and blueberries.
- – Glitter gel.
RED FRUITS CAKE with syrup, whipped cream, dulce de leche, jam, strawberries and blueberries
PROCEDURE:
Butter and milk sponge cake:
1. Soften the butter and add the nice and cozy milk. Hold at room temperature.
2. Beat the sugar with the eggs and salt till prepared. Add the flour with the coconut with an enveloping movement. Taste with vanilla and lemon zest.
3. Separate a small a part of the shake, add the milk, as soon as included add it to the remainder of the preparation.
4. Pour onto a plate with the bottom coated with silicone paper or in 3 20 cm waists, sow with frozen pink fruits.
5. Cook dinner in a preheated oven at 170° C, approx. 10 minutes.
6. Take away from the oven, let cool.
Syrup:
1. Deliver the water, sugar and citrus peel to a boil for one minute.
Armed:
1. Organize the primary cake, coat with syrup.
2. Make a spiral of dulce de leche.
3. Cowl with one other cake.
4. Drizzle with syrup, cowl with cream, and make a jam coronary heart, cowl with recent pink berries.
5. Repeat the method and masks with cream.
6. Sprinkle the aspect with grated coconut. Adorn with brightly painted strawberries and blueberries.
