Berry sponge cake with strawberries in a slow cooker
Composition / ingredients
12
servings:
Cooking method
Beat eggs with sugar until foam forms, then gradually add flour, stirring all the time, add baking powder and a pinch of salt. Grease the bowl with butter and pour the dough. Bake in the "baking" mode for 40 minutes.
Get the biscuit, leave to cool.
While the biscuit is cooling, we prepare the cream - to do this, beat the cream with powdered sugar.
Wash the strawberries, dry them, trim the tails.
Cut the cooled biscuit into 2 cakes.
Lubricate the cake with cream, lay out the sliced strawberries, lubricate with cream again, cover with a second cake.
Cover the cake with cream. Decorate as desired. I melted the chocolate and decorated it with strawberries and berries.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Strawberries - 30 kcal/100g
- Fresh frozen sweet strawberries - 44 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Powdered sugar - 374 kcal/100g
