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Wash the strawberries, clean the stalks and sprinkle 8 tablespoons of sugar on them, put them in the fridge to leave their juice.
The 6 yolks are rubbed with 6 tablespoons of sugar, 6 tablespoons of flour and 100 ml. cold milk .
Bring the rest of the milk to a boil and pour the above composition when the milk starts to boil, stir until the cream thickens.
Let the cream cool.
Beat the egg whites with the vanilla sugar and incorporate it into the chilled cream.
Beat the whipped cream with the mixer and divide it into 2, mix one part with the cream above and leave the other part for garnish.
Put gelatin in 200 ml. cold water and let it soften for 10 minutes then mix on a steam bath until the gelatin dissolves well. Pour it warm over the cream and mix to incorporate well.
Drain the syrup left by the strawberries and add the fruit in the cream, mixing lightly with a wooden spoon.
In a rectangular bowl we place a food foil and a layer of biscuits passed through the syrup left by the strawberries, a layer of cream, biscuits and again the cream at the end the last layer of biscuits.
Cover with foil and leave to cool until the next day.
Pour the cake on a tray, remove the foil and garnish with whipped cream and strawberries.
Good appetite !!!