I love this recipe!!! It’s very easy to do! It has all the layers of a traditional strawberry pie (or cake), but it is made directly in the ovenproof dish, which makes it much easier for those who don’t have great baking skills or prefer more practical recipes. You can swap strawberries for another fruit or mix more than one fruit.
First we make a sponge cake roasted in the refractory where the sweet will be stored. The recipe is really easy! The ingredients are just:
5 eggs;
5 tablespoons wheat flour;
5 tablespoons of sugar;
1 tablespoon of chemical baking powder.
Whip the egg whites. When they are very firm, add the egg yolks and beat at lower speed just to mix. Turn off the mixer and manually mix the flour, sugar and yeast.
Tip: gradually sift these ingredients over the beaten eggs and mix gently so as not to lose the air in the mixture.
Preheat the oven to 180ºC for 5 minutes. Grease a large ovenproof dish (approximately 45cm x 25cm) with oil or butter and sprinkle with flour, add the dough and bake (I use a greased spray). Be careful, sponge cake bakes very quickly and you shouldn’t let it brown too much. When it starts to brown on top, do the toothpick test. Stick a toothpick in the center, if it comes out clean it’s ready. Let cool.
Spread a layer of strawberry jam over the sponge cake. I used purchased jelly. But if you want to make it, there’s a recipe. here.
Whip some whipped cream. It can be those in a box (1 box is enough) or 300ml fresh cream. Wash and chop 1 box of strawberries. Mix the strawberries, whipped cream and 2 tablespoons of sugar (if the strawberries are sour, you can add more).
Spread the whipped cream with strawberries over the jelly and top with broken meringues (I also buy these ready-made). It’s delicious!!!
IMPORTANT:
Keep in the refrigerator covered with plastic wrap or in a container with a lid.
This dessert tastes better after 24 hours because the sponge cake becomes more moist. If you want to serve it a day later, don’t add the meringue, leave it until serving time because it loses its crunchiness.
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