For the dough: Beat all the ingredients together until well mixed
4 eggs
1/2 cup all-purpose flour (90g)
1 cup wheat flour (120g)
1/4 cup unsalted butter (50g)
2 tablespoons active dry yeast
For the filling and topping:
1 cup condensed milk
1 tablespoon lemon juice
1 cup mashed strawberries with a fork (225g)
2 cups sliced strawberries (280g)
For the dough: Beat all the ingredients together until well mixed
4 eggs
1/2 cup all-purpose flour (90g)
1 cup wheat flour (120g)
1/4 cup unsalted butter (50g)
2 tablespoons active dry yeast
For the filling and topping:
1 cup condensed milk
1 tablespoon lemon juice
1 cup mashed strawberries with a fork (225g)
2 cups sliced strawberries (280g)
Makes the dough: Beat all the ingredients together until well mixed
Pour into a 21cm diameter buttered pan
Bake in a preheated oven at 200°C for 30 minutes or until golden brown
Remove from the oven, let cool and demold
Cuts the cake in half horizontally to obtain two layers. Reserve
Makes the filling: Blend condensed milk with lemon juice in a blender
Pour into a bowl and add mashed strawberries
Mix well and divide the filling into three equal parts
Place one of the cake layers on a plate and spread one part of the filling
Distribute some sliced strawberries lengthwise
Covers with the other cake layer and spreads the remaining filling on the sides and top of the cake
Garnishes with the remaining strawberries
Refrigerate and serve
256 calories per slice
