Thursday, Dec 20 2007

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Guadalajara

Ingredients:

1 recipe eggless sponge cake batter (refer eggless cakes)
1-3/4 cup icing sugar
4 tbsp. sugar
4 tbsp. water
200 ml. fruit juice
1-1/4 cups chilled cream
1 cup fresh strawberries

Method:

1. Bake cake in a ring mould.
2. Cool over a wire rack.
3. Place in serving dish.
4. Heat sugar and water till sugar dissolves.
5. Simmer for 4-5 minutes.
6. Pour hot syrup over cake.
7. Sprinkle juice all over cake.
8. Mix 1 cup icing sugar with a tsp. of hot water.
9. Mix till a thin paste is got, or add some more water.
10. Pour onto ring, and allow to coat and harden.
11. Whip cream with remaining icing sugar.
12. Beat carefully till light and fluffy.
13. Clean, halve strawberries. Keep aside some for decoration.
14. Fold in others into cream.
15. Pile cream into centre of ring.
16. Decorate with remaining strawberries.
17. Serve chilled.

Making time: 1 hour cake time 30 minutes to follow
Makes: 6 servings
Shelflife: 2 days refrigerated

Note: Spaniards use rum or brandy in place of fruit juice.

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