Gato sauce aux fraises

 


For the sponge cake:

  • 3 eggs
  • 2 coffee cups granulated sugar
  • 3 coffee cups of flour
  • 1 packet of vanilla
  • 1 lemon

To grease the baking paper:

  • 1 tablespoon of butter

For the cream:

  • 1 liter ( 33,80 oz) milk
  • 1 cup of granulated sugar
  • 1 teaspoon of flour
  • 2 teaspoons of wheat starch
  • 1 box  cream
  • 1 teaspoon of butter
For the strawberry sauce:
  • 1,1 lbs  + 5 strawberries
  • 1 coffee cup of granulated sugar


First of all, for the sponge cake, whisk the eggs and sugar in a deep bowl until it reaches the consistency of boza. Add the sifted flour-vanilla and the grated lemon peel and mix. Pour the mixture evenly on all sides on a baking tray lined with baking paper and greased with butter. Bake in a preheated 180 ( 352 ) degree oven until lightly browned. Cut an 8x8 cm ( 3,14x3,14 inch.sq) square from a cardboard. Cut 12 squares ( 13,62 inch.sq) the size of this cardboard from the cooked and cooled sponge cake. For the cream, put the milk and granulated sugar in a saucepan. Add flour, starch and cream into it and cook, stirring constantly, until it reaches a thick consistency. Remove the pan from the heat and add the butter, mix and cool. Divide the sponge cake pieces you cut into groups of four. Spread the cream you prepared between the four sponge cake pieces and put them on top of each other. Prepare the remaining 2 groups of four in the same way. Make a total of 3 gato cakes and leave them in the refrigerator for 2 hours to freeze. For the strawberry sauce, pass the half kg of separated strawberries through the processor with granulated sugar. Add 5 strawberries, cut into cubes, and mix. Drizzle this sauce over the cake and serve.


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