'3 large egg whites'
1/2 teaspoon of active dry yeast
1 cup all-purpose flour
10 Maria biscuits, crumbled
1/2 cup chopped hazelnuts or cashews
1 kilogram of fresh strawberries
1 cup heavy cream
a pinch of sugar
'3 large egg whites'
1/2 teaspoon of active dry yeast
1 cup all-purpose flour
10 Maria biscuits, crumbled
1/2 cup chopped hazelnuts or cashews
1 kilogram of fresh strawberries
1 cup heavy cream
a pinch of sugar
Furnish the oven to a moderate temperature
Generously grease a shortcake mold with approximately 22 cm in diameter
Beat the egg whites until they form stiff peaks
Gradually add the all-purpose flour, continuing to beat until you reach the right consistency
Add the crumbled biscuits and hazelnuts or cashews
Mix well
Pour into the prepared mold
Bake in a slow oven for 30 minutes
Allow to cool
Filling with fresh strawberries
Beat the heavy cream until it forms stiff peaks, adding sugar to taste
Spread over the strawberries
Serve 6-8 portions.
