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Spectacular triangular-shaped cake. It's a different way to create a sweet treat with the traditional flavors we know.
To make this recipe there are strategically place the cakes to achieve the desired shape. We create a base of plastic film and spread the sponge cakes. These sponge cakes are called soletilla, but with a firm and hard, yet crunchy texture.
We soak them and place them. We make the filling that won't take us long And now we can start making dessert. The mixture and presentation are wonderful, with a flavor that everyone at your table will love.
Triangular cream cake with strawberries
Delicious triangular-shaped cake with a traditional strawberry and cream filling.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 310
- Rations: 8
- Preparation time:
- Total time:
Ingredients
- About 25 sponge fingers
- 800 ml of cold whipping cream
- G strawberries 200
- 180 g of sugar
- Sugar glass
- 200 ml of milk
- A few tablespoons of brandy
Preparation
Prepare the whipped cream. Place the butterfly whisk in your Thermomix bowl and add the chilled whipping cream. Also add the 180g of sugar. just over a minute at speed 4. The time is a guideline, as the cream may need more or less time, depending on how cold it is. Try to do it for a few seconds longer, but don't overdo it. It should be very firm.
In a deep dish, add the milk, two tablespoons of sugar, and three or four tablespoons of brandy. Stir well. Prepare a surface and spread half a meter of plastic wrap over it.
We add the biscuits to the milk little by little, so they become soaked. You only need to let them soak for a few seconds so they don't become too soft, as they could fall apart and become unusable. We place them in three rows, with eight biscuits in each row.
We remove the cream from the mixing bowl and add a central layer of cream. We also place the strawberries in the center and cover with cream again. We'll need to leave some cream to decorate the cake, about three or four tablespoons.
Using the plastic wrap, we raise one side of the cake. Then we raise the other side of the cake, and we'll be able to form its triangular shape. We leave the plastic wrap in place and place the cake in the refrigerator to allow the entire cake to set properly.
When it's ready to serve, sprinkle it with powdered sugar. Place the remaining cream into a pastry bag with a wide, curly nozzle. Decorate the top of the cake with mounds of cream.
