4 cups of strawberries, washed and hulled, sliced into thin pieces (680 g)
1/2 cup of butter or margarine
1/2 cup of confectioner's sugar
1 pinch of salt
3 egg yolks
1/2 cup of confectioner's sugar
1/3 cup of orange juice
2 tablespoons of lemon juice
1 3/4 cups of all-purpose flour, sifted
1 tablespoon of active dry yeast
3 egg whites
1/2 cup of confectioner's sugar
4 cups of strawberries, washed and hulled, sliced into thin pieces (680 g)
1/2 cup of butter or margarine
1/2 cup of confectioner's sugar
1 pinch of salt
3 egg yolks
1/2 cup of confectioner's sugar
1/3 cup of orange juice
2 tablespoons of lemon juice
1 3/4 cups of all-purpose flour, sifted
1 tablespoon of active dry yeast
3 egg whites
1/2 cup of confectioner's sugar
Heat a round mold, with a diameter of 25 cm, over the butter
Warm it slowly
Add the confectioner's sugar and salt, and mix well
Remove from heat
Add the strawberries and spread evenly
Set aside
Beat the egg yolks very well and add to the mixture, beating continuously
Add the juices gradually, continuing to beat well
Add the flour and yeast mixture slowly, mixing carefully
Beat the egg whites until frothy and add the remaining 1/2 cup of confectioner's sugar, beating well until stiff peaks form
Spread the egg yolk mixture over the stiff peaks, mixing gently
Spread the batter evenly over the strawberries, making sure to reach the edge of the mold
Bake in a medium preheated oven (180°C) for 45-50 minutes or until a light touch does not leave an imprint
Loosen the sides of the cake with a spatula
Invert onto a high-rimmed plate
Leave the mold over the cake to allow the syrup to drain
Remove from mold
Serve warm
Serves 6 to 8 people.
