Light spring strawberry cake ingredients for biscuit:
4 egg yolks
10 dkg of sugar
1 vanilla sugar
1.5 dcl of milk
1/2 dcl of oil
20 dkg of strong flour
1 baking powder
4 egg whites
lemon peel
Light spring strawberry cake preparation:
Mix egg yolks with sugar and vanilla sugar. When it becomes thick, light and foamy, add oil and milk, mix briefly, then add grated lemon zest. Using a food processor (do not mix!) gently mix the flour mixed with baking powder into the mixture, and then slowly, little by little, mix in stiff egg whites (I use a food processor with a hole in the middle for this). Pour the mixture into a slightly oiled cake mold (mine is 24 cm in diameter) and bake at 180 degrees for about 35-40 minutes.
Stuffing:
7 dcl of milk
2 vanilla puddings
sugar to taste
about 1/2 kg of strawberries (leave some for decoration)
1/2 l of whipped cream
Cook vanilla pudding (I put a spoonful or two of sugar). Mix half of the whipped cream into the lukewarm pudding, mix a little.
Cut the biscuit horizontally into two sheets. Spread the bottom sheet with half of the pudding cream and whipped cream, then spread the sliced strawberries over the cream (I spread a little whipped cream or cream on the strawberries to make the top sheet adhere better). Cover with another sheet and spread the rest of the cream on top. Spread the entire cake and decorate with the rest of the whipped cream and sliced strawberries.
Of course, you can put another cream, another fruit – or without it, whatever you like… I like the biscuit very much, because it is soft, tasty and easy to cut.
