6 egg whites (clarified and separated)
6 tablespoons of water
1 pinch of salt
2 cups all-purpose flour
3 cups whole wheat flour
1 tablespoon active dry yeast
Refrigerated Filling
1 cup heavy cream
2 tablespoons cornstarch
250g frozen strawberries
1 cup water
2 envelopes red gelatin powder
Creamy Topping
2 cups all-purpose flour
1 cup water
1 box raspberry gelatin dessert mix
2 egg whites
Garnish
Sour cherries in syrup
6 egg whites (clarified and separated)
6 tablespoons of water
1 pinch of salt
2 cups all-purpose flour
3 cups whole wheat flour
1 tablespoon active dry yeast
Refrigerated Filling
1 cup heavy cream
2 tablespoons cornstarch
250g frozen strawberries
1 cup water
2 envelopes red gelatin powder
Creamy Topping
2 cups all-purpose flour
1 cup water
1 box raspberry gelatin dessert mix
2 egg whites
Garnish
Sour cherries in syrup
In a mixing bowl, whip the egg whites with the water and salt until stiff peaks form
Continue whipping, adding the heavy cream and whole wheat flour
Mix the all-purpose flour and yeast
Pour into a greased and floured cake pan
Bake at 220°C for 10 minutes or until golden brown
Refrigerated Filling
In a saucepan, combine the heavy cream, cornstarch, frozen strawberries, and water
Cook until thickened
Allow to cool completely
Soak the gelatin dessert mix according to instructions
Then, add it to the creamy mixture and let it cool
Creamy Topping
In a separate mixing bowl, whisk together the all-purpose flour, water, and raspberry gelatin powder
Bring to a boil over medium heat
Whip the egg whites until stiff peaks form
Gradually pour in the warm syrup while continuously whipping until thickened
Assembling the Cake
Cut the cake into three layers
Fill with whipped cream and top with marshmallow creme
Garnish with sour cherries and refrigerate for at least a day before serving.
