Spring air and a festive scent: two ingredients that give life to a cocktail of joy and serenity. Easter is imminent and we must organize ourselves to bring the festive atmosphere to our tables as well. For this reason, I thought of an elegant and refined dessert, but very quick to prepare. We will cut the sponge cake with dove-shaped molds: the doves obtained will then be placed on a cream of milk heated by pieces of pan-fried strawberries. Let's see the ingredients immediately.
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Identity Card of the Recipe
- 145 KCal Calories per serving
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Ingrediants
For the sponge cake
- 240 g (4 medium) of eggs
- 60 g of white flour of type 00
- 60 g of potato starch
- 120 g of powdered sugar
- 1 pinch of salt
- 1 sachet of vanillin
To decorate
- 200 g of strawberries
- untreated squeezed lemon juice
- 20 g of sugar
- q.s. of powdered sugar
For the milk cream
- 1 vanilla pod
- 200 g of vegetable whipped cream
- 50 g of rice flour
- 80 g of honey
- 500 ml of milk
Materials Needed
- Saucepan for the cream
- Transparent film
- Wooden ladles
- Electric hand mixer
- Bowls
- Frying pan for strawberries
- Strainer for lemon juice
- Cutting board and knives
- Dove-shaped cookie cutter
Preparation
- First, prepare the sponge cake. It is also possible to make a similar recipe with another base, such as a margherita cake or a simple yogurt cake. Cocoa sponge cake is also ideal for making this recipe!
How do you prepare the sponge cake?
To prepare the sponge cake, beat 4 eggs with 120 g of powdered sugar, a vanilla and a pinch of salt for at least 15 minutes. Then, gradually add 60 g of white flour and 60 g of potato starch. Put everything in a preheated oven at 180 ° C for 35 minutes. Leave to cool.- Until the sponge cake is cooked, proceed with the preparation of the milk cream. Boil the milk with the honey and the vanilla flavor. At this point, pour the rice flour without stopping mixing with the whisk to avoid the formation of lumps. Leave to cool completely in a small bowl, well covered with the cling film Once cooled, add the whipped cream.
- When the sponge cake is cold, make the colombine by simply cutting the base of the cake with a dove-shaped cookie cutter.
- Cut the strawberries into small pieces, add the lemon and sugar. Sauté the strawberry fruit salad in a pan for a few moments.
- Meanwhile, prepare the bowls. Pour a part of milk cream into each bowl, add the hot strawberry fruit salad and place a couple of doves on it. Finish with a sprinkling of icing sugar before serving.
Alice's comment - PersonalCooker
We close the Easter lunch with a sweet and at the same time delicate note: a riot of color mixed with sweetness dedicated to you, to wish you all the best for a happy and peaceful Easter.Nutritional values and Health Comment on the recipe
Hot strawberry colombine with milk cream are an elaborate dessert with medium energy. It is a preparation that contains a considerable amount of simple carbohydrates, while saturated fats and cholesterol seem quite low; hot strawberry colombine with milk cream can be consumed in portions of 100-120g total, for an energy amount of 145-175kcal (better if placed in secondary meals).
