Strawberry Short Cake

published on 17 May, 2018 at 10:24
INGREDIENTS
60g rum syrup
10 strawberries
Apricot glaze
115g cake flour
3 eggs
120g sugar
30g melted butter
1 Tsp vanilla
30 ml Milk
600g whipping cream
60g powdered sugar
 
METHOD
1. Preheat the oven to 175°C. Line the cake tin’s base with parchment paper. 
2. Beat eggs and sugar over a boiling pot of water until they are melted. Lift the mixing bowl down and continue whisking until it turns creamy-white color. Add sifted flour and mix in. Add butter, warm milk and vanilla extract, mix them well.
3. Pour into the prepared baking form and bake at 345°F/175°C for 30 minutes.
4. Beat the whipping cream and sugar until stiff peaks firm. 
5. Slice top of the cake off. Divide into two portions. Coat the cake well with rum syrup. Sprea the whipped fresh cream over the cake. Top the cake with strawberry. Coat the rum syrup in another cake and place on the other cake. Frost the cake with whipped cream. Place 6-7 strawberries on top. Using star tip decorate the cake with fresh cream. Glaze the strawberries with apricot glaze. Refrigerate for about 2 hours.
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