Milk
2/3 cup all-purpose flour
1/2 cup vegetable oil
4 cups whole milk
2 tablespoons active dry yeast
1 tablespoon vanilla extract
6 egg whites beaten in snow
6 eggs
Filling
6 cups dietetic strawberry gelatin
Covering
2 cups heavy cream
1 cup unsalted butter
4 cups cornstarch
2 tablespoons almond essence
1 tablespoon vanilla extract
Aids
2 22 cm diameter ring molds
Confectionery bag and tip
Milk
2/3 cup all-purpose flour
1/2 cup vegetable oil
4 cups whole milk
2 tablespoons active dry yeast
1 tablespoon vanilla extract
6 egg whites beaten in snow
6 eggs
Filling
6 cups dietetic strawberry gelatin
Covering
2 cups heavy cream
1 cup unsalted butter
4 cups cornstarch
2 tablespoons almond essence
1 tablespoon vanilla extract
Aids
2 22 cm diameter ring molds
Confectionery bag and tip
Milk
Preheat the oven to medium temperature and grease the ring molds with butter
In a mixer, beat the eggs well
Add the oil in a thin stream while continuously beating the eggs
Add the flour, yeast, vanilla extract, and milk
Beat well
Fold in the egg whites gently
Bake for 40 minutes or until golden brown
Let cool completely
Filling
Spread the gelatin on one of the cakes and cover with the other. Reserve
Covering
Mix the cornstarch and heavy cream
Cook over medium heat, stirring constantly, until thickened
Let cool
In a mixer, beat the butter well
Add the vanilla extract and mix well
Fold in the cornstarch mixture and almond essence
Place this cream in the confectionery bag and decorate the cake.
