A MELHOR E MAIS FÁCIL TORTA DE MORANGO🍓 / FAZ O MAIOR SUCESSO COM SEUS CLIENTES @PARISCAKEDESIGNER

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: heavy cream

Greek yogurt reduces calories while maintaining creaminess

Prepare two disks of cake using a 17 cm ring mold.

If using a 20 cm ring mold, use a 23 cm mold for the crust.

Peel the cake layers to use only the disks.

In a mixing bowl, combine 300 g of fresh cream and 100 g of chilled condensed milk.

Add 100 ml of chilled whipped cream and mix until it increases in volume.

Add 5 tablespoons of leite Ninho (approximately 10 g each) and mix until firm.

Divide the cream mixture into three parts, using a bit more than half for the filling.

Prepare a ring mold with a release agent for easy removal.

Place one disk of cake in the mold and add the cream mixture as a base.

Arrange approximately 500 g of strawberries, using larger ones for decoration.

Drizzle with condensed milk for added moisture.

Fill gaps between strawberries with the cream mixture using a piping bag.

Optionally, add small meringues or larger broken meringues on top of the strawberries.

Mix the remaining chopped strawberries with a third of the cream and fill the mold with this mixture.

Press the second disk of cake on top to secure everything.

Drizzle the top disk with condensed milk and fill any gaps with cream.

Chill in the freezer for at least 25 minutes or refrigerate overnight for best results.

Prepare a cold strawberry glaze by mixing strawberries with powdered sugar and letting it rest for about an hour.

Remove the cake from the freezer and carefully unmold it, using a knife if necessary.

Adjust the cream and strawberries as needed for presentation.

Slice and serve the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens