Cake Crumb
6 eggs
3 tablespoons of baking powder for oven and grill
2 cups of wheat flour
1 cup of low-fat milk at room temperature
2 teaspoons of chemical leavening agent
Filling
200 milligrams of Hulalá Light
1/2 cup of low-fat milk
1 tablespoon of baking powder for oven and grill
Topping
300 milligrams of Hulalá Light whipped cream, 300 grams of strawberry puree
Cake Crumb
6 eggs
3 tablespoons of baking powder for oven and grill
2 cups of wheat flour
1 cup of low-fat milk at room temperature
2 teaspoons of chemical leavening agent
Filling
200 milligrams of Hulalá Light
1/2 cup of low-fat milk
1 tablespoon of baking powder for oven and grill
Topping
300 milligrams of Hulalá Light whipped cream, 300 grams of strawberry puree
Cake Crumb:
Beat the eggs at room temperature until they become creamy
Reduce the speed of the mixer, add baking powder and whisk until smooth
Add wheat flour, chemical leavening agent, and low-fat milk, and mix until a homogeneous dough is formed
Bake in a preheated oven at 180 degrees Celsius for approximately 24 minutes
Assembly:
Wait for the dough to cool and cut it into three parts
Moisten each part and stack them, alternating with the filling
Finally, top with whipped Hulalá Light cream and decorate with whole strawberries.
