Torta Fragole e Panna

INGREDIENTS

For the sponge cake

4 eggs

3/4 cup of sugar

1 cup of flour

2 tablespoons cornstarch

1 vanilla flavoring

1 lemon zest

1 pinch of salt

For the strawberry syrup

5 oz of strawberries

2 tablespoons of sugar

2 tablespoons of lemon juice

For the cream

4 cups of fresh liquid cream

6 tablespoons of icing sugar

2 sheets of gelatin

PREPARATION

Preparation of strawberry syrup.

In the evening, macerate the strawberries, cleaned and cut into small pieces, in sugar. The next day put the strawberries with the sugar and all the sauce that was created to boil in saucepan, stirring occasionally. As soon as it begins to boil, blend it all with an immersion blender.

Let it cool completely.

Preparation of sponge cake.

Preheat the oven to 350 ° F.

Beat the whole eggs and add the sugar, vanillin, lemon zest and a pinch of salt.

Continue to beat well until the dough becomes frothy.

Sift the flour and cornstarch and add them a little at a time to the mixture, stirring gently from bottom to top so that they do not come apart. Grease and flour a cake pan and pour the mixture, leveling the surface with a spatula. Cook in the preheated oven for about 30 minutes. Let it cool before filling.

Preparation of the filling cream.

Put the gelatin sheets to soak in cold water. Squeeze them lightly and let them melt over low heat with 1 tablespoon of liquid cream. Mix well and let it cool for a few minutes.

Whip the cold cream from the fridge with the icing sugar. When it begins to take consistency, add the melted gelatin. Continue to whip the cream with electric whips, until it has become firm and compact. Put in the fridge.

Assemble the cake and enjoy!