6 eggs
750 g of strawberries
175 g of sugar
250 g of whipped cream
200 g of biscuit crumbs (or champanha esmigalhados)
1 pinch of salt
25 g of butter
6 eggs
750 g of strawberries
175 g of sugar
250 g of whipped cream
200 g of biscuit crumbs (or champanha esmigalhados)
1 pinch of salt
25 g of butter
Beat the yolks with sugar until the mixture becomes pale yellow
Add all the strawberries, reserving some of the most beautiful ones for garnishing
If they're too large, cut them in half or quarters
In a separate bowl, beat the whites until stiff and firm, adding salt
Fold this into the first mixture
Add the whipped cream to the mixture, then fold it gently without mixing thoroughly
Preheat the oven
Grease a soufflé dish and pour in the mixture
Bake at moderate heat for 30-40 minutes, until the edges start to separate from the dish
Whip the heavy cream
Serve the cake warm or lukewarm, decorated with strawberries and topped with whipped cream
