Naked cake with strawberry and cream: the fluffiest dessert ever
published on 6 August, 2020 at 16:39
Ingredients:
Lemon sponge cake:
300 gr eggs
100 gr sugar
1 pinch of salt
Zest of 1 lemon
150 gr flour
50 gr potato starch
Custard:
340 gr whole milk
60 gr sugar
20 gr corn starch
10 gr rice starch
Zest of one lemon
80 g egg yolks
500 gr fresh cream
Syrup:
200 gr water
100 gr sugar
60 g maraschino
Fresh strawberries
Preparation:
Sponge cake: whip eggs, sugar, lemon zest and salt. Then sift and add the flour. Obtained a foamy mixture, pour it into a 26 cm diameter buttered pan. Bake at 180 degrees for 30-35 minutes.
Cream: heat the milk with the lemon zest. Separately mix the yolks with sugar and starch. Add the hot milk and then bring everything to the heat to thicken. Let it cool completely.
Syrup: in a saucepan pour the water, add and melt the sugar and then add the maraschino.
Whip the cream and add the custard. At this point assemble and serve the cake.
Credit: Chiara's Cakery
https://www.youtube.com/watch?v=Fis0BR0tlIk
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