- sifted flour - 2 1/4 Cups
- Sugar - 1 1/2 cups
- baking powder - 1 st. a spoon
- salt - 1 teaspoon
- cold water - 3/4 Glass
- vegetable oil - 1/2 cup
- lemon peel - 1 teaspoon
- vanilla extract - 1 teaspoon
- large egg yolks at room temperature - 5 pieces
- large egg proteins at room temperature - 8 pieces
- cream - 1/2 teaspoonfuls
- thick cream - 2 cups (filling)
- powdered sugar - 6 Art. spoons (filling)
- vanilla extract - 1 st. spoon (filling)
- Strawberry - 900 Grams (stuffing)
1. Preheat the oven to 160 degrees. Pull out the two forms for cake with parchment paper and sprinkle with oil. Sift the flour, 1 1/4 cup sugar, baking powder and salt together in a large bowl. In another bowl, beat the yolks, water, butter, zest and vanilla extract with a mixer at high speed. Add to flour and mix until smooth. Whisk egg whites and cream in another large bowl with a mixer. Add remaining 1/4 cup sugar and whisk at high speed. Using a rubber spatula, add a quarter of the egg whites to the dough, mix, and then add the remaining proteins. Do not mix too much, otherwise the cake will turn out very dense and lose airiness. 2. Pour the cooked dough into two forms. Bake for 40 to 50 minutes. Let the cakes cool for at least 1 hour, then turn over to the plate. 3. Make a cream. Beat cream, sugar powder and vanilla extract in a bowl. Strawberries peeled and cut into slices. Cut each cake in half. 4. Put on each cake a quarter of whipped cream, evenly spreading them over the surface with a rubber spatula. Then put on top of the cream for each cake a quarter of sliced strawberries in one or two layers, depending on your preferences. 5. Put the cake in the fridge for a few hours soak.
Servings: 10-12