BISCUIT　MIT　SCHLAGSAHNEKREM Cream & Strawberry Cake

April 25, 2007 Swiss style sponge cake with whipped cream frosting. This is a fairly standard sponge cake recipe without butter. The sugar content of the cream here is 7%.

●Preparation Tip ●Batter Photo #1 Photo #2 Beat eggs and sugar in a bowl while heating it over low heat or by double boiling. (Photo #1) When the mixture becomes creamy, add flour and blend well. (Photo #2) Fill a round mold with the batter about 4/5 full, then bake in a preheated oven at 160 °C (320 °F) for about 30 minutes until golden. If the surface turns brown but the center is still not done, cover with foil and continue baking. ●Finish Photo #1 Photo #2 In a bowl, combine whipping cream and sugar and beat until it thickens. After cooling the sponge, cut it in half horizontally into 1cmー1.5cm slices and brush with syrup. Spread cream over one slice of the sponge. Place the other slice on top, then spread cream over it. (Photo #1) Frost with cream, then top with seasonal fruit. (Photo #2) Servings per Recipe Calories per Serving Ready In 6  12 cm round mold  0kcal 120 minutes Batter whole egg 100g  sugar 50g  cake flour 50g  【Preparation】 - Sift flour. Finish whipping cream 200g  sugar 14g  sugar syrup   seasonal fruit