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Cream and strawberry cake

Cream and strawberry cake


Separate the egg whites from the yolks and beat hard with the sugar and a pinch of salt, like meringue. The yolks are mixed with the oil and essence. Pour everything over the beaten egg whites, then add the flour mixed with baking powder and cocoa. Homogenize by stirring gently, from bottom to top.

The composition is divided into 2 and bake 2 sheets in a tray (20/30 cm) lined with baking paper. Bake over medium heat for about 15 minutes each. Remove to a grill and leave to cool, without overlapping them.


Soft butter at room temperature mix with sugar and vanilla essence until fluffy. Mix the whipped cream until it hardens, then gradually incorporate it into the butter cream.

We syrup the tops with a syrup prepared from 100 ml of water, 100 g of sugar and rum essence. Put the cream on one of the worktops, cover with the second worktop and let it cool for 1 hour.

Garnish with whipped cream and strawberries.