ingredients

recipe for cake of 20cm diameter

• 1 sponge cake (see recipe) flavoured with PastaFrutta limoncello
• 150g strawberry DolceFrutta
• 100g strawberry Tuttafrutta (already strained for 1 hour in a strainer)
• 150g Albigel (jelly) or icing sugar
• 50g PastaFrutta limoncello
• 400g chantilly cream
• 150g whipped cream

preparation

Cut horizontally the sponge cake in three parts. On the top of a face of each circle, spread Strawberry DolceFrutta.
Prepare aside the Chantilly cream flavoured with PastaFrutta Limoncello.
Then keep on preparing the filling: take one circle of sponge cake, put it on a plate with the spread part on top, cover with 1cm of Chantilly cream. Do it again with the second circle. Then take the third circle and spread Strawberry Tuttafrutta on the surface. Place Albigel (jelly) on the very top of the cake, garnish the rim with whipped cream, then put the cake in the freezer.
When ready, put equal amounts Fruits of forest, Strawberry, Pineapple and Apricots TuttaFrutta (already strained for 1 hour) on the cake. Sprinkle Albigel (jelly) on the cake to maintain brightness or dust the cake with icing sugar.

> back to recipes index