#Strawberry shortcake !!
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°1 cup of sugar
°3 enormous eggs
°2 teaspoons of vanilla
°1/3 cup of water
°1/4 teaspoon salt
°1 cup flour
°1 teaspoon baking powder
°12 ounce container of whipping cream
°2 ounces cream cheddar
°1/3 cup powdered sugar
°2 lbs of new strawberries
Preheat broiler 350 degrees F. Line the lower part of a 9×13 baking plate with material paper.
Beat the eggs until extremely light. Beat in sugar, water and vanilla. Filter the flour, baking powder, and salt and whisk rapidly into the combination. Empty quickly into the skillet.
Heat at 350 degrees for 25 to 30 minutes or until a toothpick confesses all.
Turn it over onto a level surface. Eliminate the material paper and let it cool totally. Freeze for about an hour to make cutting simpler. When cool, you will require a huge serrated blade to slice through the layers in general.
Cut the cake evenly into three layers. sit aside. Place one of the layers in the lower part of a material paper-lined baking sheet/treat sheet and spread a layer of the whipped beating over it, then organize the strawberry cuts equally on top of the whipped besting.
Require a second layer of cake and spread a layer of whipped cream on top of it, then place it, whipped side down, on top of the generally constructed cake/whipped cream/strawberry layer.
Rehash the whipped beating – strawberry – whipped besting – cake process once again (two times altogether). In a bowl, whisk together the cream cheddar, powdered sugar, and 1 teaspoon vanilla until smooth.
Overlap the whipped cup into the cream cheddar combination. Spread over cake, holding some for pink funneling whenever wanted. Run a spoon or fork through the top to make stripes.
Refrigerate for no less than 4 hours or short-term. cut into squares. Enliven each square with a portion of a strawberry and a rose (or simply a drop) of icing, whenever wanted.