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Sponge cake with flowers and strawberries

Ingredients for the cake:
(receita do bolo do livro Seasons by Donna Hay)

185g of wheat flour
1 teaspoon baking powder
6 eggs
165g of sugar
60g of melted butter


Ingredients Coverage:

200ml of cream to beat very cold
2 tablespoons powdered sugar
one or two calendulas - Life in a bag
Rose petals
6 small strawberries
Peppermint leaves
Elder flower


Preparation of the cake:

Preheat the oven to 180ºC.
Grease two 20cm diameter shapes (or else you can do the same as I did: I used a 16cm high diameter)
Put eggs and sugar in an electric mixer. Beat at medium-high speed for about 8 to 10 minutes or until you have tripled the volume and become very foamy. Add the flour with the yeast and beat well for 10 seconds. Add the melted butter.
Bake for about 25 minutes, or sample the toothpick.


Preparation of coverage:

Beat the cream with the sugar until set.

When the cake is cooked take it out of the way and let it cool down completely. If done in two ways fill with the chantilli between each cake. In this case I put the chantilli on top and then I decorated with the flowers, strawberries and mint.