This is a very delicate cake.
Wash and dry the strawberries, Beat the eggs, sugar, rum and milk. Set the bowl over a pan of just simmering water and continue beating until the mixture is very pale and fluffy. Melt the butter, cool slightly and pour into the eggs mixture. Whisking constantly
Take the bowl off the heat and continue beating until the egg mixture to cool slightly. Add the flour, ground almonds and baking powder 1 tbsp at a time, mix until throughly combined.
Spoon the mixture into the prepared tin( 27cmx 20 cm ), arrange the strawbrries on the top. Preheat the oven to 170C and bake the cake for 40-45 minutes.
Dust with icing sugar.
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