Fresh strawberry cake
6 large eggs
60g super fine flour with yeast
120g of potato starch
1 c. tea baking powder
Ingredients for the filling and topping:
850g of strawberries
Preheat oven to 180 º. Beat the egg whites with 100g of sugar and set aside. Beat the egg yolks with the remaining 100g sugar to make a cream. Add flour, potato starch, baking powder and 2 tablespoons of the beaten egg whites and fold. Wrap again with the help of a stick of wire in the clear reserved. Put prepared in a manner without hole, about 22cm greased and floured and bake diameter for about 25 minutes.
Filling: Beat the cream with an electric mixer on medium speed until stiff, stirring constantly add 50g of sugar sugar. Book.
Coverage: With the magic wand pass 600g strawberries 200g sugar. Bring to the boil for a few minutes until boiling.
After the casing and the filling being made, cutting the cake horizontally into two parts with the aid of a knife, so that the top is thinner than the bottom. Chop the base with a fork and pour 1/3 hot cover and leave to cool completely. After cooling, cover the base with the cream, distribute 250g strawberries cut into slices and place the top of the cake. Drizzle the cake with the remaining coverage to taste and garnish with strawberries.
Refrigerate about 2 hours.