Torta
Panna e Fragole
(
Whipped Cream and Strawberry Cake)
If
you are looking for a sweet inexpensive, rapid implementation, good
and low in fat, this dessert is for you!
Ingredients
10.582
oz (300g) sponge cake
17.636
oz (500g) strawberry
14.109
oz (400g) whipping cream
1
cup of coffee
0.705
oz (20g) sugar cane
vanilla
icing sugar to taste
½
grated rind of a lemon
All
products and tools should be kept in the fridge to cool.
Procedure
Whisk
whipping cream 14.109 oz (400g) fresh thin. Wash and slice 17.636 oz
(500g) of strawberries. Moisten with a cup of coffee sweetened the
base of sponge cake previously purchased.
Arrange strawberries on the sponge cake.
Put a rain 0.705 oz (20g) of sugar cane on strawberries and grated rind of half a lemon.
Cover with whipped cream and a dusting of vanilla icing sugar.
Finally the cake with a small decoration made with a strawberry.
Put the cake in the freezer for 30 minutes and in the refrigerator for 1 hour.
Arrange strawberries on the sponge cake.
Put a rain 0.705 oz (20g) of sugar cane on strawberries and grated rind of half a lemon.
Cover with whipped cream and a dusting of vanilla icing sugar.
Finally the cake with a small decoration made with a strawberry.
Put the cake in the freezer for 30 minutes and in the refrigerator for 1 hour.
Serve
the cake.
If advance is best to keep it in the refrigerator for
prevent that the whipped cream to crystallize.
No comments:
Post a Comment