50 milliliters sweetened whipped cream, per serving
Preparation
33 mins
12 mins
Low
Preheat the oven to 180°
Refrigerate for 10 min before serving, and enjoy.
In two bowls, separate the egg whites from the yolks; add water to the egg whites and set aside. In the bowl with the yolks, add sugar, vanilla, and milk (50ml), and beat until combined; sift flour, baking powder, and salt, and incorporate into the previously beaten yolk mixture until well combined and set aside.
Whip the egg whites until stiff peaks form; gently fold in the two mixtures.
Pour into a mold, with a thickness of one centimeter, so that it doubles in size.
Bake for 12 min. Remove from the oven and let cool at room temperature for 10 min.
Take the glass, put a tablespoon of strawberry jam, 25g of whipped cream, and using a circular cutter the diameter of the glass, cut out bread slices and place them on top of the whipped cream. Add the remaining 25ml of whipped cream and decorate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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