/ Berry Stuffed Cake

15cm 1



3
60g
60g
20g


200ml
15g


10






1.170

2.4550

3.

4.2

5.17020-25

6.1cm2cm8cm

7.7

8.(7)

9.

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Berry Stuffed Cake
Servings:8

INGREDIENTS
Sponge cake
3 Eggs
60 grams Soft flour
20 grams Melted butter (no salt)
60 grams Granulated sugar

Whipped cream
200 milliliters Heavy cream
15 grams Granulated sugar

Decoration
10 Strawberries
Blueberries (to taste)

Strawberries (for decoration)
Blueberries (for decoration)

PREPARATION
1. Preheat the oven to 170C.

2. Make the sponge cake. Add eggs and sugar to a bowl and mix gently with a hand mixer. Place the bowl in a hot water bath (about 45-50C) to warm the mixture and continue mixing, remove from the bath when the dough starts to dry (warm to about 36C).

3. Set the speed of the hand mixer to high and whisk until the dough turns whitish and has thicken enough to form ribbons.

4. Sift the flour in two portions, fold with a rubber spatula, add melted butter and mix thoroughly.

5. Pour into a mold lined with parchment paper, tap it several times on the table to remove the bubbles inside, and bake in an oven at 170C for 20-25 minutes. When colored, turn it upside down to remove it from the mold.

6. Cut the cake horizontally in 3 parts, one at 2 cm from the bottom, and one more at 1 cm from the top. On the center section cut a circle in the middle to create a sponge cake ring.

7. Place the heavy cream and granulated sugar in a bowl and mix with a hand mixer for 7 minutes ( until 70% whipped).

8. Apply (7) to the lower part of the sponge cake and place the ring-shaped sponge cake. Fill the hole with strawberries and blueberries and apply whipped cream on the rim.

9. Top with the remaining sponge cake on the top and apply whipped cream to the entire surface. Decorate with strawberries and blueberries, and you're done!

10. Enjoy!

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