INGREDIENTS
Garnish :
1 container of 500 ml of 35% cream
1/4 cup sugar
1 teaspoon vanilla
About 2 cassettes of strawberries
Genoese :
1/2 cup butter
1 1/3 cup sugar
1 1/2 cup flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
3 egg whites, stiffened
PREPARATION
Preheat the oven to 325 ° F (or 350 ° F depending on your oven).
For the sponge cake, in a bowl, cream the butter and add the sugar.
Sift the dry ingredients together and incorporate them into the butter mixture, alternating with the milk flavored with the vanilla.
When the dough is smooth, incorporate the beaten egg whites until stiff. Pour into 2 buttered and floured 8-inch molds. Bake for 36 to 46 minutes or until the cakes are lightly colored. Remove and let cool completely.
Meanwhile, prepare the filling. Beat the cream with an electtric mixer for about 4 to 5 minutes. Stir in sugar and vanilla, beating just enough to incorporate.
To assemble the cake, slice a container of strawberries. Cover a sponge cake with half the whipped cream and the sliced strawberries. Place the second spponge cake on top and cover the top with the remaining whipped cream, pushing it lightly to make it run down the sides. Decorate the cake with nicely arranged whole strawberries to cover the entire surface.
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