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Strawberries Whipped Cream Cake (Torta con panna e fragole)

Ingredients for 6 persons:
1 Basic Sponge Cake for 6 persons
1 Litre (33.81 fl oz) Fresh Whipped Cream Sweetened with 100 gr (3.52 oz) of Sugar
300 gr (10.58 oz) Sugar Syrup made by stirring 150 gr (5.29 oz) sugar into 150 gr (5.29 oz) boiling water for 20 minutes
25 gr (0.88 oz) Grand Marnier Liqueur
10 Strawberries

Strawberries Whipped Cream Cake (Torta con panna e fragole)

Basic Sponge Cake (Pan di Spagna)


Using a large serrated knife, cut the edges of the sponge cake
Now cut the cake in half horizontally
Place the cake base on a round cake board dusted with a layer of refined sugar, in this way when you soak the cake with sugar syrup
it doesn't stick to the cake board
Now combine Grand Marnier and sugar syrup, stir well
Using a pastry brush, lightly brush the cut side of the cake with syrup
Now fill the pastry bag fitted with a star tip, with whipped cream
and pipe a circle of cream until the cake is covered
Slice the strawberries and place them on top of the cream
Place the remaining cake layer over cream and strawberries, pressing gently to secure it
Using a long spatula, spread the cream around the outer edges of the cake then spread generously the remaining whipped cream
Smooth the outer edges and the top of the cake as necessary so they are level
Transfer the cake to a serving plate
Wrap a pastry ribbon around the cake, the ribbon makes your cake elegant and cover any imperfections
Pipe a circle of cream (each touching the other) around the top edge of the cake arrange strawberries on top and garnish with some chocolate decorations. Serve immediately, or keep chilled.


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