SHORTCAKE WITH STRAWBERRIES AND SPONGE CAKE WITH CREAM
MAIN INGREDIENTS
For sponge cake:
6 Eggs at room temperature
1 cup of sugar
1 tablespoon of lemon juice
1 teaspoon lemon zest
1 cup of flour
¼ teaspoon of salt
2 tablespoons butter without melted salt
1 teaspoon vanilla extract
For the cream and fruits:
1 ½ cup of whipped cream
125 g of cream cheese at room temperature
1/3 cup of sugar
½ teaspoon lemon zest
2 tablespoons of lemon juice
1 teaspoon vanilla extract or vanilla paste
125 g of sliced strawberries
1/3 cup of strawberry jam
Sugar glas to sprinkle
RECIPE PREPARATION
We preheat the oven to a temperature of 190ºC.
First, let’s prepare the cake. In a bowl, beat the eggs with the sugar for 5 minutes. While we beat, add lemon zest and juice.
We sieve the flour with the salt and add it to the previous bowl with the eggs gradually, continuing to beat.
Finally, we incorporate melted butter and vanilla into the bowl. We covered with the dough a round 22-centimeter dish lined with baking paper.
We bake our cake at a temperature of 190ºC for 40 minutes. Let it cool.
On the other hand, let’s prepare the filling . For this, in a bowl, we mix the whipped cream with the cream cheese, the sugar, the vanilla, the lemon juice and the zest. We reserve
Afterwards, we bathe half of the strawberries in the jam .
Finally, we are going to assemble the cake . To do this, cut the sponge halfway across. Spread half of the cream towards the edges and, above, half of the strawberries dipped in jam.
We finished with the other half of the sponge cake and another layer of cream.
Decorate with the remaining strawberries and sprinkle icing sugar.
We serve .