For base:
6 egg white, temperature
340g sugar powder
1 spoon gustin
2 spoons fresh lemon juice
- Preheat oven 150°C. Mix egg whites slowly in the beginning then faster. Then add 2 spoons of sugar, then 2 by 2 until you use it all. .
- It must be well done mixed.
- Gustin mix with lemon juice and add it to previous cream.
- On baking paper and make the 10cm circles same size with pen. Then in the middle of each circle put the mixture
- Low the temperature for oven on 120°C (ventilator 100°C) and bake for 30 minute. Then lower the temperature on 100°C (80°C) and bake for 1 more hour. Turn off the oven and leave the pavloves inside to cool down. Don’t open the oven.
Strawberries dressing:
1 Handfull strawberry bag
240ml water
100g sugar
lemon juice
- In blender put all the ingredients and blend it for 5 minutes.
- Stir it in jar and leave it in freeze for 10 minutes.
Final part:
500ml sweet cream
3 spoons sugar powder
1 bag Handfull strawberry, grounded
fresh fruit (red cranberries, raspberries, strawberries, blueberries)
- On each cake put 2 spoons of sweet cream mix.
- Sip one or two spoons of strawberry dressing and put fresh fruits above.
