Margarine (for greasing)
For the dough
4 eggs
1/2 cup of wheat flour (60 g)
1/2 cup of cornstarch (90 g)
1 tablespoon of baking powder
For the strawberry topping
4 large ripe strawberries (800 g)
1/2 cup of cornstarch (90 g)
1/3 cup of water (80 ml)
3 cups of rum passo sorbet (550 g)
Strawberry cubes
1/2 large ripe strawberry (100 g)
Bread crumbs and sliced strawberries
1/2 large ripe strawberry (100 g)
1 slice of bread
Margarine (for greasing)
For the dough
4 eggs
1/2 cup of wheat flour (60 g)
1/2 cup of cornstarch (90 g)
1 tablespoon of baking powder
For the strawberry topping
4 large ripe strawberries (800 g)
1/2 cup of cornstarch (90 g)
1/3 cup of water (80 ml)
3 cups of rum passo sorbet (550 g)
Strawberry cubes
1/2 large ripe strawberry (100 g)
Bread crumbs and sliced strawberries
1/2 large ripe strawberry (100 g)
1 slice of bread
Preheat the oven to 180°C (medium)
Grease a baking dish with margarine, 23 cm x 34 cm. Reserve
Prepare the dough: in a blender, beat the eggs until they become foamy
Add the cornstarch and beat until you get a creamy mixture
Sift the wheat flour with baking powder over the mixture and mix delicately with a wooden spoon
Place it in the prepared baking dish
Bake in the preheated oven for about 30 minutes, or until the dough is lightly golden
Let it cool and demold. Reserve
Prepare the strawberry topping: hull the strawberries, cut them in half, and remove the seeds
Pique the pulp and reserve
In a medium saucepan, combine the cornstarch and water and cook over medium heat, stirring constantly with a wooden spoon, until the cornstarch dissolves
Add the reserved strawberry pulp
Cook over low heat for about 4 minutes, or until the strawberries are soft. Reserve
Take the sorbet out of the freezer and let it sit at room temperature for about 30 minutes
Cut the bread into slices, 1.5 cm wide x 20 cm long (if you want to decorate with breadcrumbs, reserve one slice)
Carefully arrange half of the bread slices at the bottom of a bowl
Cover with half of the sorbet
Place the strawberry topping over it
Make a layer with the remaining bread slices and finish with a layer of the remaining sorbet
Cover with plastic wrap and refrigerate for about 30 minutes before serving
350 calories per serving
Strawberry cubes
Take the bowl out of the freezer about 30 minutes before serving and let it sit at room temperature
While this is happening, hull the strawberries and cut them into 0.5 cm cubes
Arrange the strawberry cubes over the topping
Serve immediately
356 calories per serving
Bread crumbs and sliced strawberries
Take the bowl out of the freezer about 30 minutes before serving and let it sit at room temperature
While this is happening, cut the strawberry into slices without hulling them. Reserve
In a food processor, grind the reserved bread slice until you get breadcrumbs
Sprinkle the breadcrumbs in the center of the topping
Arrange the reserved strawberry slices over it
Serve immediately
373 calories per serving
