INGREDIENT
- Sponge cake
- 80 g butter
- 1,25 cup granulated sugar
- 4 yolks
- ½ dl milk
- 1,5 cups flour
- 1,5 teaspoon baking powder
- meringue Quilt:
- 4 äggvitor
- 2 cup granulated sugar
- 150 g mixed nuts and almonds
- Topping:
- Vanilla cream mixed with whipped cream
- strawberries
HOW TO USE
1. Preheat the oven to 175 grader.2
2. Sponge cake: Beat butter and sugar porous. Separate egg yolks and egg whites, mix the yolks in the batter. Add the milk and sieve into the flour mixed with the baking powder. Spread the batter in a long pan with edge covered with baking paper.
3. Meringue: Beat egg whites with half of the sugar to solid foam, add remaining sugar and whisk to a solid meringue, Spread the meringue on top of the sponge cake and finish with almonds and nuts on top.
4. Bake in the lower part of the oven approx 25 minutes, it should feel porous and airy.
5. Lift the cake out of the pan using the baking paper. Allow to cool on the paper.
6. Spoon over the vanilla cream and top with strawberries.