© Recipe and pictures:
1,5 dl sugar
1,5 dl flour
1 teaspoon baking powder
- 24 cm (9˝ inch) round cake pan
Between layers and
on the top:
˝-1 dl milk or juice
5 dl heavy cream
2,5 tablespoon sugar
100 g white chocolate, grated
~4 dl strawberries
DIRECTIONS: Bake a sponge cake
or use another cake recipe you like.
Sponge cake: Beat eggs and sugar With an electric mixer until pale and
thick. Whisk together flour and baking powder in a bowl and add to egg
mixture. Mix until smooth. Pour batter into buttered and floured pan.
Bake for 30-40 minutes (oven preheated to 180 ° C / 350 ° F) until the
cake is golden brown and begins to pull away from the sides of the pan.
Let the cake cool completely.
Halve the cake horizontally with a long knife.
Moisturize both layers with milk or juice. Beat whipping cream until soft
peaks form and mix in 2,5 tablespoons sugar. Separate
one third of the whipped cream and mix with mashed banana and 50 g
grated white chocolate. Spread it over the first layer. Put the top
layer on and press slightly.
Cover the cake with whipped cream and
decorate with 50 g grated white chocolate, fresh strawberries and roses.