Strawberry shortcake


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First, clean the strawberries, wash them, drain them well and sprinkle 2 tablespoons of semolina over them.

Separate the yolks from the whites. Mix the yolks well with 100 g of sugar and lemon peel. Gradually add the oil and then the milk. Beat the egg whites until stiff, add the sugar and rum and beat well until they harden again.

Put the yolks over the egg whites and mix with the whisk then add the flour with the baking powder and mix well. It is usually said that it no longer mixes with the mixer, but mixes easily with the target, but I don't like how the flour mixed easily comes out. I also mix with the mixer so that the homogeneous composition comes out without lumps of flour.

Grease the pan well with oil (my tray is 27 cm) and line it with flour, then pour the composition and place all the strawberries on top. Bake on low-medium heat until nicely browned.

Allow to cool slightly and powder with vanilla sugar and fine sugar