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Separate the eggs, rub the yolks with the sugar and cocoa. Whisk the egg whites and add them over the yolks. Add the sifted flour together with the baking powder and mix with the back of a spoon from bottom to top, slowly so as not to leave the composition. Pour into a tray lined with baking paper and put it in the oven until it passes the toothpick test.
We prepare the gelatin that we leave to soak in a little cold water, after which we mix it on the bain-marie until it dissolves (be very careful, the gelatin does not boil, because its properties are destroyed). Crush the strawberries with a fork, then add the sugar. Beat the whipped cream with the mixer and gradually add the strawberry puree. At the end, add the gelatin and mix for 1-2 minutes.
Cut the top in half, syrup with a syrup made of water, vanilla essence and sugar. Spread half of the strawberry cream over the first slice of the top, place the second slice of the top and the remaining cream. Garnish as you like and let the cake cool until ready to serve.