For the cake:
6 eggs
200 g sugar
215 g flour
35 g cornstarch
½ teaspoon salt
1 teaspoon grated lemon peel
1 jar strawberry jam
½ liter heavy whipping cream
2 tablespoons sugar
1 teaspoon butter
For decorating:
1 egg white
200 g confectioner’s sugar
Food colouring
Así puedes prepararlo
1 Break the eggs into a large bowl, add the sugar and beat with an electric beater until clear and frothy (6-8 minutes). Add the salt, lemon peel, and the sifted flour little by little, mixing well until fully blended.
2 Pour the batter into a round silicone mould, 22 cm in diameter, and bake in a preheated oven at 180ºC for 35-40 minutes.
3 Before taking the cake out of the oven, make sure it is done: insert a knife into the middle of the cake and if it comes out clean, the cake is done. If not, bake for a few more minutes. Allow to cool, separate the edges with a knife and unmould. Allow to cool completely before cutting.
4 Cut the cake in half, horizontally, with a bread knife, spread one half with the strawberry jam and join the halves. Beat the cream with an electric beater and add the two tablespoons of sugar when cream has thickened (add sugar to taste). Evenly frost the cake well on sides and top with the cream using a spatula.
5 Last, make a frosting with the confectioner’s sugar and the egg white, beating well until white and smooth. Divide the mixture into as many parts as colours you are going to use, and add a few drops of the colouring, then stir. Using the Decopen, decorate the cake with the different colour frostings.
Tips: Very thin sauces Ideal for intricate decorations Cover with the cap and store in the refrigerator.
