A beautiful end to any celebration. Airy biscuit dough is sandwiched with strawberries and saturated with delicate cream.
It is necessary
- For cakes:
- - 6 egg whites;
- - 4 egg yolks;
- - 200 g of sugar;
- - 50 g of vegetable oil;
- - 200 g flour;
- - 0, 5 tbsp. water;
- - 1 bag of vanillin;
- - a pinch of salt.
- For the cream:
- - 2 egg yolks;
- - 400 ml of milk;
- - 200 g of sugar;
- - 300 g butter;
- - 2 tbsp. starch;
- - 0.5 tsp vanillin.
- For the layer, you need a little strawberry and sugar.
Instructions
Step 1
Whisk the whites, add one part sugar, continue whisking. Beat the yolks separately from the whites, gradually add vegetable oil, water, vanilla sugar.
Step 2
Sift flour. Mix 100 g of sugar, salt, add to the yolk mass, mix thoroughly. Stir in the whipped egg whites gently. Divide the dough into 2 equal portions, pour into baking tins, bake for 25 minutes.
Step 3
Chop the strawberries, sprinkle with sugar and let sit for 30 minutes.
Step 4
Whisk the egg yolks with the sugar and vanilla. Add starch, grind. Dilute the resulting mass with milk, boil to a thick mass, stir constantly over low heat. Leave the cream to cool.
Step 5
Whisk the butter until fluffy and gradually add the custard to it.
Step 6
Cut each crust into two halves, layer with sugar and strawberry filling. Cover with cream, garnish with fresh whole strawberries.
