1 cup of sugar (200g)
1 1/2 cups of butter (300g)
2 1/4 cups of all-purpose flour sifted (300g)
7 eggs, separated
1 tablespoon of baking powder
For the syrup
1 cup of strawberry puree
3 1/2 cups of sugar
1 cup of sugar (200g)
1 1/2 cups of butter (300g)
2 1/4 cups of all-purpose flour sifted (300g)
7 eggs, separated
1 tablespoon of baking powder
For the syrup
1 cup of strawberry puree
3 1/2 cups of sugar
Beat the butter with the sugar until creamy
Add the egg yolks, flour, and baking powder
Mix well
Mix
Add the egg whites in a slow stream and mix gently
Fold the mixture carefully
Place in a rectangular baking dish (30 x 22 cm)
Bake in a medium oven (180°C), preheated to golden brown or until inserting a toothpick, it comes out clean
Remove from the oven and let cool
Let it set, then remove from the mold onto a paper towel-lined plate and discard the top layer
Prepare the syrup: in a bowl, mix the strawberry puree with 1 cup of water and 1 cup of sugar
Pour over the cake
Sprinkle the remaining sugar over the cake
Let it set again
Cut into squares and decorate
Yields 30 pieces
167 calories per piece.
