Eggs: 2
Salad Oil: 16g
Ingredients:
– Milk: 100g – Strawberries: 160g – White Sugar: 50g – White Vinegar: 8g – Gelatin Sheets: 3 pieces Instructions: 1. Begin by making the cake base. Beat egg whites with sugar until stiff peaks form. 2. In a separate bowl, beat egg yolks with sugar until the color lightens. Then add salad oil and milk, and mix until well combined. 3. Sift in low-gluten flour and stir until evenly incorporated. 4. Gently fold the egg white mixture into the yolk mixture in batches. Pour the batter into a mold and bake in the oven.5. Once baked, remove the cake from the oven. Let it cool, then trim off the top crust.
6. Cut the gelatin into small pieces and soak them in milk until softened. 7. Wash the strawberries and set them aside. 8. Cut the cream cheese into small cubes. Place them into a blender along with the strawberries, whipping cream, granulated sugar, and white vinegar. Blend until a smooth paste forms. 9. Place the milk with soaked gelatin in a pot and melt it over a double boiler. 10. Pour the melted gelatin mixture into the cheese paste and stir until well combined. 11. Trim the edges of the cake so it is slightly smaller than the cake mold. 12. Pour the cheese paste over the cake until it is just covered. 13. The next day, remove it. Use a hairdryer to blow warm air around the outside of the mold for easy demolding. It is ready to eat as is, or you can decorate it with some whipped cream and fondant flowers as I did.
