Ingredients: (For a mold of 15 cm):
-200 g sugar
-3 eggs L
-50 ml sunflower oil
-1 yogurt griego1 teaspoon essence to taste (I used Strawberry aroma)
– 200 g pastry flour
-1 teaspoon of baking powder type Royal
– 3 tablespoons pure cocoa powder (I use the brand value)
We beat the eggs with the sugar until it whiter.
Add the Greek yogurt stirring constantly, then the oil and the essence and continue beating.
We sifted the flour, yeast, and cocoa and mix together.
Add the liquid mixture stirring constantly.
We put it into the greased or lined with greaseproof paper baking mold.
We introduce in the oven to 170 º, which we previously pre-heated only 5 minutes!
We horneamos one hour approximately, each oven is a world! Do not open the oven never before 45 minutes have passed. Then check by poking with a stick if the cake is well done or need longer cooking.
Removing the Pan from the oven, let stand for 5 min in the same and then remove from pan and let cool on a wire rack.
Strawberry filling (to fill the cake layer and cover):
-125 g unsalted butter
-original philadelphia cheese 300 g
-½ Tin Strawberry Jam (for the only cream will use two tablespoons)
-1 drop of dye pink gel
-500 gr of icing sugar
-150 g strawberries or strawberry.
-Syrup (1/2 litre of water with 5 tablespoons of sugar and one teaspoon of essence to taste, bring to embullicion until the sugar is dissolved and let cool down).
The butter has to be at room temperature, we beat it up until a creamy consistency, such as toothpaste, add the cheese and two tablespoons of crushed Strawberry Jam and mix well. Finally, the powdered sugar gradually, and the drop of dye, until everything is well integrated.
We divide the cream in two equal amounts. A part the put in a manga disposable pastry bag to help us later cover layer cake and decorate.
And to the other party we will add the strawberries, previously washed and chopped into small pieces, mix well, and reserve to fill the cake layer.
To fill the cake layer:
With help of a lira or a large knife type ham, cut our cake into thirds, discarding the chepa so our cake layer is straight.
The cake we calamos in the syrup with the help of a bottle. Not too so this does not dispose, just enough to hydrate it.
Each part of the cake with crushed jam we drizzle.
Assemble the cake layer in the following manner:
Openwork cake syrup – jam – Strawberry cream with chopped – openwork in syrup cake layer – Layer Marmalade – cream of Strawberry with chips – draught in syrup sponge cake layer.
We cover the layer cake with the rest of the cream, with the help of the manga pastry bag and decorate to taste.