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Strawberry shortcake

Strawberry shortcake

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Before making the top I prepared the strawberries, unfortunately because we are in November, I used frozen strawberries for my cake, I put them in a pan with the seeds from a vanilla pod and the juice from half a lime , and I left them on low heat until the strawberries softened and a thick sauce formed, like a jam. I put the pan to cool and I went to the fluffy countertop

I separated the yolks from the egg whites, I rubbed the yolk well with the sugar, I then added the oil, one spoon at a time, mixing after each one, then the flour and the baking soda.

Separately beat the egg whites with a pinch of salt until they harden, then lightly incorporate them with a spatula over the yolk mixture, stirring gently without spoiling the foam. I lined a cake tin with oil and flour, I I put the dough there and baked it until it passed the toothpick test.

After the top is baked and cooled, I cut it into 2 equal parts, I took out of the pan the strawberries that remained whole and kept their shape, I put them aside for a moment, I heated the remaining sauce, I soaked the gelatin in cold water and then I added it to the sauce to melt, I mixed until it melted, then I put the strawberry sauce in a bowl, I added over it ricotta cheese, 2 tablespoons sugar, 6 tablespoons sour cream, I mixed everything well to get a fine cream, I added for extra flavor and juice from half a lime.

Over the first cake top I put some of the cream, a few whole strawberries from the ones taken out earlier, the other top, cream and strawberries again, then I put the cake in the fridge for 3 hours, while the gelatin did its job.

Great appetite!


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