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Strawberry Pastry

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Strawberry Pastry


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Tempo de preparo

1 hour(s)


10 servings

Ana Venelli

  • Ingredients
  • Recipe
  • Eggs7 unit(s)
  • Sour cream1 unit(s)
  • Condensed milk1 unit(s)
  • Vanilla essence1 coffee spoon
  • Wheat flour1 cup
  • Yeast1 teaspoon
  • Strawberry750 g
  • Milk500 ml
  • Sugar2 tablespoon
  • 2 Ftesco milk cream300 ml
  1. Make the sponge cake. You can replace it with a crushed malted milk cookie or champagne. Pao de lo: beat 4 eggs, 1 cup water and 1/2 cup sugar in a mixer for 10 min. Then beat in hand 1 and 1/2 cup of wheat flour and 1 spoon of yeast. Place in the oven for about 15/20 min. After cooling, crumble all the dough.
  2. Cream: in a pan put 1 can of condensed milk, 1 of cream, 3 egg yolks, 500 ml of milk, 1 spoon of vanilla essence. Stir until boiling, then another 4 min. Until you get to the brigadier point. Let cool or place in the fridge.
  3. Strawberry: 750 g. Chop the strawberries and reserve the large ones for decoration. Place the chopped strawberries, half a lemon and 2 tablespoons of sugar in a bowl.
  4. Assembly: at the bottom, place a dollop of whipped cream, the smashed sponge cake, the cream, the strawberry (without the water that was fixed in the pot), one more layer of the cream and cover with the whipped cream (beat 2 creams of fresh milk of 300 ml and 1 cup of sugar). Decorate to taste.
  5. Tip: What takes longer is to wait for the sponge cake and the cream to cool, I usually do it a day before, then assembly is quick. It is better to leave a few hours in the fridge before serving.

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