To make the strawberry puree: liquefy the strawberries with the sugar. Stretch the preparation and reserve.
To make the cake: beat the butter and add the sugar little by little.
Incorporate the eggs one by one, while continuing to beat.
With a sieve sieve the flour, salt and baking powder.
Mix milk, vanilla and a cup of the strawberry puree in a bowl.
In another bowl add 1/3 of the dry ingredients and half of the wet ingredients, stir. Repeat this step to integrate all the ingredients and have a homogeneous mass.
Pour the dough into a previously greased and floured mold.
Bake at 175 ° C for 35 minutes.
For the bitumen: beat the butter and gradually incorporate the icing sugar.
Add the milk. Continue beating until the bitumen has the desired consistency.
Enter ¾ parts of the bitumen in a pastry bag with a duya of the number 2D. The rest of the bitumen, reserve it.
To decorate the cake: spread the cake with a thin layer of bitumen.
With the help of a round cutter for cookies, mark circles on the bitumen, just where you want to form the rosettes. Be careful to leave a small space between each mark.
Use the pastry bag to make the rosettes. Start forming the swirl of bitumen from the center of the circular mark, stop once you get to the edge of the circle. Repeat this step until you decorate the entire cake.
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