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My strawberry cake "light"

This is the month of strawberries are in abundance, delicious and reasonably priced ... the urge to eat every day, you aprofittare ...

In my son's birthday and a day spent with friends I made two, one covered with whole strawberries, the other with a strawberry sauce.

I can not cook things that are too fat, with much butter or cream lots of sugar ... or ... this cake is my favorite, because it's really a strawberry cake "light "!!!!!

The base ... a very light sponge cake covered with a delicate vanilla cream made with eggs and a few over many whole strawberries. You can change by putting a strawberry sauce.
overnight in the refrigerator makes it tasty and enjoyable.

Ingredients:

Sponge
2 tablespoons water 2 eggs


100 g sugar 50 g flour 50 g starch


a pinch of salt 1 vanilla 1 teaspoon baking
Cream powder

(Doses for a container of 30 cm) 3 red


3 tablespoons sugar 3 tablespoons flour 3 cups milk

1 vanilla (I prefer to put in the hot milk the vanilla bean)

strawberry sauce
500 g strawberries 80 g of sugar

a deciliter of water
the juice of half a lemon

procedure

Fit the clear whites with two tablespoons of water, add the yolks, sugar, then gently remove non- the whole, flour, starch, vanilla and dose.

must be well mounted. Pour into a pan of 28 cm or 30 cm from the edge when raised e cotto si rovescia, ha un incavo che serve da letto per la crema.

Cuocerla in forno a 170° per circa 15 minuti, fare la prova dello stecchino, deve rimanere morbido, poi farlo raffreddare.

Nel frattempo preparare la crema: sbattere i rossi con lo zucchero, unire la farina, poi versare un pò alla volta il latte precedentemente bollito con la bacca di vaniglia. A chi non piace vedere i semi si filtra il latte in un pezzo di tela. La crema deve risultare un pò consistente.
( Se usate il contenitore più piccolo da 28cm è sufficente la dose di 2 uova, 2 cucchiai di zucchero.......e cosi tutto 2.. )

Tagliare una parte delle fragole a pezzetti, meterli in a saucepan with sugar, lemon juice, boil a few minutes, then blend in the mixer, you must obtain a smooth sauce.

The sponge cake is turned upside down and gets wet with strawberry sauce. Then Roveco cream and is applied with a spatula to the edges well.

here with our imagination holds the cream, with lots of strawberries, previously washed, whole cloves, or as each one preferiscie. To give you strawberries shine to dissolve a small amount of strawberry jelly, I do a little liquid, with a small brush is passed on the strawberries.
put in the fridge the next day and much better.


If you prefer to play cake with strawberry sauce, chopped strawberries do, meterle in a saucepan with sugar, lemon juice, boil a few minutes, then blend in the mixer, resulting in a smooth sauce. Leave out a few strawberries for decoration. Use 1 / 3 of the sauce will serve to wet the sponge, then pour the same dose of cream.

Soak 3 folgli of igelatina, wrung out, dissolve in hot sauce. Have a little cooling, pour the cream, level and decorate with strawberries left whole, put in the fridge.

"If the cream and the sauce is not very dense, left 15 min. In a freezer prior to overlay one another, "