-150 g sugar
-60 g wheat flour
-60 g corn flour
-1 teaspoon of baking powder
-400 g white chocolate
-500 g cream to mount
-500 g strawberries
WAY OF PREPARATION
1-. This step can do this the night before, because you need to rest in the refrigerator. It’s the development of the white chocolate cream. We have the cream to a boil in a saucepan and when it boils, aside from heat and add the chopped white chocolate 300 g. (the other 100 leave them to decorate) We beat a rod until it melts and reserve in the refrigerator at least 4 hours.
2-. Let’s make a biscuit for the bizcochillo base. We put the four egg whites in a bowl (reserve the yolks separately), add 4 tablespoons of cold water, and beat until that they are about to snow with an electric Blender rod. The sugar will adding little by little.
3-. Now we got the speed of the rods and add the egg yolks one by one. When they are well linked, add the flour and yeast and mix well. Put the mixture in the oven at 180 degrees about 20-25 minutes (it all depends on the oven you have)
4-. When the time has passed we leave the cake to cool on a wire rack, and when it is at room temperature, cut it in half thus obtaining two circles.
5-. Remove the chocolate cream in the refrigerator and her beat with the mixer of rods until the cream is mounted. With this mixture drizzle each one covers the bizcoho. In one of these, put sliced strawberries (reserve some for the final decoration) and sprinkle with icing sugar. Another cover of the cake on top of the lid we have since put strawberries.
6-. Now we spread the cake with the help of a spatula white chocolate cream. And if her decorate? I’ve done decorating top with the sleeves pastry (note that this is my first time ) and sides with the chocolate we have booked earlier, grated. We also put a few fresh strawberries cut into the surface to give a bit of color and flavor. We reserve the cake in the fridge until time to consume it.