- 150 gram flour
- 150 grams of powdered sugar
- 210 gram eggs
- 20 grams of butter at room temperature
- 400 grams of cream
- 2 tablespoons powdered sugar
- 400 grams of strawberry
For inner filling:
- 80 grams of powdered sugar
- 80 grams of water
- 30 ml. rum (cherry liqueur or strawberry juice)
- 60 – 80 grams file almond
- 10 – 15 strawberries
- 100 grams of cream left over from the filling
For the above:
Be careful not to use a serrated blade when cutting your kekinizi, but to use a flat blade.
How is it prepared?
Grab the flour and take the cannon. Measure the oily paper that will cover the bottom of your 18-20cm cake mold. Lubricate and rub the edges of your pattern.
Whisk up sugar and egg sugar crystals completely until the mixture is whitish.
Carefully add the flour without taking the air of the mixture by folding the flour in three stages with the aid of a spatula.
When the flakes are gone, add the butter, fold and stir. Spoon your cake cake.
Bake for about 25-30 minutes in the oven preheated at 180 degrees, until the toothpicks or the knife are clean.
Add the powdered sugar to the cream coming out of the refrigerator and beat. Split the half. Add strawberries to the remaining cubes.
For the filler:
Bake sugar and water in equal quantities until cooked in syrup. Add the rum, liqueur or strawberry water into the cold. Mix.
Cut the cooked coke into three equal parts. To cut the cake in equal parts, you can measure three equal parts and mark them with toothpicks and easily cut the blade by aligning it over the toothpicks.
If you will serve the top portion of the pastry, place it in reverse.
Apply a couple of times the soaking syrup. Divide the strawberry cream shaker into two and spread it in equal thickness.
Place the second slice of cake on top. Crawl the soaking syrup and leave the remaining creme shampoo in equal thickness. Place the last layer (the base of your cake) on it and apply the topping syrup.
Apply a thin layer of cream to the sides and sides of the cake with a palette knife. Decorate the edges with filet almonds.
Squeeze the edge of the cake with the cream bag you put in the star-stud and decorate it with strawberries that you separate. Increase your syrup on the fruit or heat the apricot jam you heat up. Then cool it and consume it well.
Apricot can be biscuit, you can decorate your cake with fresh mint leaves and edible flowers.