Replace the ingredients for ladyfingers with cake body. Ingredients: cake body, eggs 4, caster sugar 40g, corn oil 40g, cake flour 40g, lemon juice 2g, blueberries to taste, and strawberries for jam.
Strawberry jam preparation: homemade strawberry puree 300g, powdered sugar 25g, lemon juice 10g.
Strawberry custard preparation: homemade strawberry puree 200g, egg yolks 2, cake flour 20g, cream cheese 120g.
Filling cream: whipped cream 200g, sugar 15g, cream cheese 20g.
Method:
1. Separate egg whites and yolks. Mix yolks with water and corn oil, then add sifted cake flour and set aside.
2. Whip egg whites with sugar and lemon juice.
3. Add beetroot powder to the yolk mixture from step 1.
4. Fold 1/3 of the whipped egg whites into the mixture from step 3, then fold in the rest to complete the cake batter.
5. Bake at 160 degrees (top and bottom heat) for about 20 minutes. After cooling, cut to the appropriate size for use.
6. Strawberry puree can be made from fresh or frozen strawberries, simply blend them in a food processor.
7. Mix in lemon juice and powdered sugar.
8. Boil, then cool for later use.
9. Soften cream cheese over water, then mix in powdered sugar, strawberry puree, cornstarch, and lemon juice. Heat in a pot (stirring continuously) until it boils. Cool for later use.
10. Assemble layers of cake, filling cream, and strawberry custard. Drizzle with homemade strawberry jam, top with plenty of strawberries, and garnish with blueberries to complete.
11. The cake body is prepared in a 28*28cm gold pan, cooled, and then cut to the appropriate size for assembly.
Cooking tips for substituting cake body for ladyfingers: The process from jam to custard has been simplified and is not too complicated. The amount of lemon juice used is to my liking, but you can adjust it slightly. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘cookies’ to directly view my recipes!
