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🍰 Trozos de bizcocho crujientes con crema de fresas y nata fresca

538 kcal · 30 min · 4 raciones

Trozos de bizcocho crujientes con crema de fresas y nata fresca Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 180 degrees fan-forced.
  2. 2. Separate the eggs carefully so that no yolk gets into the egg whites.
  3. 3. Whip the egg whites in a bowl with a hand mixer and whisk until stiff.
  4. 4. Slowly stir in 75 grams of sugar while doing this.
  5. 5. Continue whipping until the meringue looks creamy and shiny.
  6. 6. Take a second bowl and whip the egg yolks with 50 grams of sugar and a pinch of salt until creamy.
  7. 7. Mix flour, starch, and baking powder in a small dish.
  8. 8. Sift the flour mixture over the egg yolk mixture.
  9. 9. Gently fold in the dry ingredients with half of the meringue.
  10. 10. Quickly and gently fold in the remaining meringue.
  11. 11. Line two baking sheets with baking paper.
  12. 12. Distribute the dough in portions of about 6 centimeters in diameter on the sheets.
  13. 13. Bake the biscuit pieces for about 10 minutes in the oven.
  14. 14. Remove the sheets when the biscuits are golden yellow.
  15. 15. Place the baking paper with the biscuits on a cake rack.
  16. 16. Let the biscuit pieces cool completely.
  17. 17. Wash the strawberries thoroughly and remove any damaged fruit.
  18. 18. Mix 60 grams of icing sugar, vanilla sugar, and cream in a bowl.
  19. 19. Whip the mixture with the hand mixer until stiff.
  20. 20. Lightly crush 300 grams of strawberries with a fork.
  21. 21. Gently fold the crushed strawberries into the finished cream.
  22. 22. Fill the strawberry cream into a piping bag with a large nozzle.
  23. 23. Pipe the cream onto half of the cooled biscuit pieces.
  24. 24. Topping the cream with the remaining fresh strawberries.
  25. 25. Place the remaining biscuit pieces on top as lids.
  26. 26. Dust the cake pieces with the remaining icing sugar.
  27. 27. Serve the dessert immediately and enjoy it.
  28. 28. Tip: Bake without fan-forced air the sheets one after the other at 200 degrees top and bottom heat.

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