Strawberry Cake Decoration Part 3/3 Recipe Video

Summary

Preparation Time25 MinDifficulty LevelEasy
Health IndexAverageServings8
CuisineCourse
TasteFeel
MethodDish
Main IngredientInterest Group,

Ingredients

 Sponge cake1 , refrigerated
 Fresh cream250 Gram
 Vanilla sugar130 Gram
 Strawberries8 , top cut
 Caramelized almonds4 Tablespoon, crushed

Nutrition Facts

Serving size

Calories 272 Calories from Fat 30

% Daily Value*

Total Fat 3 g4.8%

Saturated Fat 1.4 g7.2%

Trans Fat 0 g

Cholesterol 21.4 mg

Sodium 136.2 mg5.7%

Total Carbohydrates 58 g19.2%

Dietary Fiber 0.7 g2.8%

Sugars 39.1 g

Protein 3 g5.9%

Vitamin A 1.7% Vitamin C 11.8%

Calcium 8.9% Iron 3.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Over a piece of parchment paper, place the almonds, fold the parchment paper over, and crush it with a rolling pin.
2. Place the cake on a cake stand, loosen the sides of cake using a palate knife and the remove the ring mould.

MAKING
3. In a bowl, put the cream and sugar and beat well until the cream is stiff.
4. Using a spatula, spread the whipped cream mixture all over the cake on top and sides, rotating the cake stand as needed.
5. Arrange the strawberries over the cake.
6. Sprinkle caramelized almonds over the cake and sprinkle it on the sides, while rotating the stand so it sticks to the sides.

SERVING
7. Cut the cake in wedges and serve as desired.
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