Traditional recipes

Strawberry shortcake

Strawberry shortcake


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I mixed 4 yolks with 50 gr fructose. I passed 120 gr of strawberries, and I mixed the puree with the egg cream. I added flour and half a teaspoon of baking soda quenched with a little lemon juice and I mixed the composition. I mixed the egg whites from 4 eggs until I got a hard foam that I incorporated in the cream above. I baked the pandispan at 170 degrees Celsius until it passed the toothpick test.

I cut the strawberries and chocolate into pieces.

5 gr agar agar I mixed them with 100 ml of water and let them boil for 2 minutes. I let it cool down a bit. I mixed the sour cream until I got a consistent whipped cream. When the agar agar cooled a little I mixed it with yogurt, vanilla extract and honey, then I added whipped cream. Finally I added the strawberries, chocolate and mixed lightly.

I cut the pandispan to get 2 discs approx. identical. In the tray in which I baked the pandispan I put ½ from the top, I added ½ from the cream, and on the edge I placed slices of strawberries, I added the rest of the cream and the second half of the top. I left it cold until the next day.

For decoration I used chocolate and strawberries.