INGREDIENTS
3 cake plates chocolate Genoese
500 gr. of vanilla chantilly
cinnamon 250 gr . of maltereser
1 packet biscuits
30 pcs. Strawberry
Genoese Cake Chocolate
120 gr. of sugar
120 gr.
flour 50 gr. pure cocoa
vanilla and cinnamon Chantilly
600 gr.
soy milk 60 gr.
fructose
1 tablespoon cinnamon 30 gr.
cornstarch 1 teaspoon vanilla extract
PREPARATION
Genoese Cake Chocolate
1. Preheat oven to 180 º.
2. The sugar glazed 10 sec . Vel . 10.
3. Put the butterfly in the blades. Blend in eggs and program 6 min . 37 º vel. 3 1 / 2. Again but this time set T °.
4. Add cocoa, flour and pinch of salt. mixture 10 sec. Vel 3.
5. Bake in a greased 18 cm round. for 10 min. Allow to cool. Chantilly
vanilla and cinnamon
6. Place all ingredients in jar and set 10 min . 90 º vel. 4.
7. If you would like more thick or has not left him enough thick program 5 min. more.
8. Book.
ASSEMBLY
9. Cut the cake into three plates.
10. 20 Chop strawberries. Reserving the other 10 for presentation .
11. Place the first cake layer on our plate presentation previously slightly greased.
12. filled half the whipped and half the chopped strawberries.
13. Repeat the operation , leaving a little whipped to the edges and stuffed it cover with the last cake layer.
14. We put in the fridge for a couple of hours.
15. Cutting garnish reserved strawberries over and maltereser as we flow the imagination .
16. We place the biscuits on the edge and tie with a satin bow or we have at home, but that is soft to handle well.
TIP - When we put the first cake layer on your plate presentation . Borders with parchment paper or aluminum to work comfortably without fear stain.
Source of this wonderful recipe blog La Casita Verde
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