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This is a homemade European spongecake topped with whipped cream and sweet strawberries. To make the bottom high and fluffy it's important to mix the eggs and sugar a few minutes with an electrical mixer, instead of adding more baking soda as for the American sponge cakes. You can add chocolate on the sides of the cake to give a more luxury touch.
Ingredient List for 10 servings:
4
Eggs
150
gr
Sugar
80
gr
Potato flour
60
gr
Gluten free flour
1,5
teaspoon
Baking soda
1
teaspoon
Butter
400
ml
Vanilla cream
300
ml
Whipped cream
500
gr
Strawberries
200
gr
Chocolate plates
Oven temperature:
175 degrees Celsius
Instructions:
Preheat the oven at 175 degrees Celsius.
Mix the sugar and the eggs for a few minutes so it becomes white and fluffy.
Mix the flour, potato flour and the baking soda in a bowl, and add it while stirring slowly in the egg mixture.
Butter a baking form and sprinkle some potato flour in the form.
Pour the batter in the form and place in the lower part of the oven for 35 minutes.
Divide the cake in 3 layers.
Whip the cream, and cut the strawberries.
Prepare the vanilla cream according to the description on the box.
Place the bottom layer of the cake on a plate and place half of the vanilla cream on top, repeat with the middle layer of the cake and the rest of the vanilla cream.
Place the top layer of the cake on top and spread evenly the whipped cream on top and on the edges.
Place the chocolate plates all around the cake on the sides..
Spread evenly the strawberries on top of the cake..
A selection of recipes from the same country.
This recipe is from
Sweden
This potato salad is wonderfully creamy thanks to the sour cream and creme fraiche that give a fresh taste because there no mayonnaise in the base. This salad is perfect as a side dish to the summer BBQ together with meat, chicken or sausages. The salad is quick and easy to make and can stay in the fridge for a few days ready for the next serving.
This is a really good but different way of preparing a non sweet cheese cake with a delicious combination with cream cheese, shrimps and a dark bottom, which gives this cake a wonderful creamy taste. It is perfect as a starter, side dish, or why not have it on the buffet table, and the cake is even better if you prepare it one day before. To decorate the cake with some fresh shrimps, lumpfish roe, dill and citron gives an extra nice touch to it all.
This is a good way to cook moose steak if you are not use to cook wild meat. This recipe will give you a tender meat because of the slow cooking. The meat need to lay in marinade up to 4 days before you will cook it.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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