3 egg whites
"1/2 teaspoon active dry yeast"
"1 cup granulated sugar"
"10 crushed Maria cookies"
"1/2 cup chopped pecans or Brazil nuts"
"1 pound fresh strawberries, hulled"
"1 cup heavy cream"
"Sugar to taste"
3 egg whites
"1/2 teaspoon active dry yeast"
"1 cup granulated sugar"
"10 crushed Maria cookies"
"1/2 cup chopped pecans or Brazil nuts"
"1 pound fresh strawberries, hulled"
"1 cup heavy cream"
"Sugar to taste"
Preheat the oven to a comfortable temperature
Generously grease a 22 cm (9 inch) round cake pan
Beat the egg whites with active dry yeast until they froth
Add sugar gradually, beating until stiff peaks form
Add the crushed cookies and chopped nuts
Continue beating until well combined
Pour the batter into the prepared cake pan
Bake in a slow oven (325°F) for 30 minutes
Let cool completely
Fill with sliced strawberries
Beat heavy cream to form whipped cream, then sweeten to taste
Spread over the strawberries
Serve in 6-8 portions.
