Straw­ber­ries and cream cake

Country House Magazine - - Baking -

_________________________ In­gre­di­ents For the sponge: 4 eggs 1 pinch salt 100 g sugar 1 tbsp vanilla sugar lemon juice 75 g flour 1 tsp bak­ing pow­der 40 g ground al­monds 2 tbsp starch For fill­ing: Ap­prox. 750 g straw­ber­ries 100 g straw­berry jam 6 sheets white gelatin 400 g cream cheese 250 g curd 60 g pow­dered sugar 2 tbsp vanilla sugar 250 ml cream

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