Traditional recipes

Strawberry shortcake

Strawberry shortcake

countertop - Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt. Separately mix the yolks with the sugar, cocoa, essence and oil. Add over the egg whites and mix well. Gradually add syrup and flour mixed with baking powder. Wallpaper a tray with a removable ring with baking paper and add the composition to the tray. Bake until it passes the toothpick test.

Cream - Boil the milk with 100 g of sugar. Mix the rest of the sugar with the yolks until it melts. Take the milk off the heat and add it over the yolks, then put it back on low heat. Stir and gradually add the semolina, stirring constantly until it begins to thicken. Remove from the heat and add the chopped strawberries. Let cool for 15 minutes.

Slice the top into 3 and syrup the first sheet with a little cherry compote. Place the slice of cake in the tray with a removable ring, add a row of cream. Above the 2nd slice on the whole edge add strawberries cut in 2 and over the cream. Put the last slice of syrup on the counter and place a few slices of strawberries for the first time. At the end we add a red jelly cake envelope dissolved according to the instructions on the envelope. Let the cake cool for at least 2 hours