Layered Cake with Chantilly Cream and Strawberries

Layered Cake with Chantilly Cream and Strawberries

Ingredients


250 gr of Strawberries
the juice of half a lemon
2 tablespoons of caster sugar
sponge cakeFor the chantilly
cream
 250 ml of fresh (cold)
cream 50 g of powdered sugar
1/2 vanilla bean
4 Fido jars 200 ml – 6 3/4 oz

 

Preparations


First we prepare the chantilly cream. Start by pouring the cold cream and the seeds of the vanilla bean into a bowl, which is cold too. To get the right temperature, we recommend storing it in the refrigerator for about 20 minutes before starting. In order to obtain the seeds from the vanilla berry, on the other hand, it will be enough to engrave it for its length and extract it with a knife. With the help of an electric whisk, whip the cream at medium speed until it is almost ready. At this point, add the icing sugar hand-by-piece, sifting it. Continue until you reach the desired consistency. Chantilly cream is now ready! Put it aside in the fridge, covering it with the film. Meanwhile, cut the strawberries into small pieces, put them in a container and add lemon juice and two tablespoons of granulated sugar. Stir well for about a minute. Now cut the sponge cake using an 8 cm diameter pasta cup. Insert the sponge cake inside each jar then proceed to compose the layered cake alternating the chantilly cream and strawberries.Your layered cake is ready! Keep it in the fridge and consume it within a few hours!

Source: Bormioli Rocco
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