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Strawberries everywhere you look. We're doing well in the garden this year. And we harvest earlier than usual. We already have jam, dumplings, and today I'm making my favorite unbaked cupcake.
I've written about my penchant for sponge cakes. But that doesn't mean boredom, because he's not a sponge as a sponge. This time I have for you a brilliantly simple but very tasty strawberry – creamy variation.
You need : a large packet of sponge cakes, 300 ml of sour cream, strawberries and icing sugar
How to do it:
1. Whisk the sour cream with a whisk with mashed strawberries and sweeten to taste.
2. In a low cake or cake mold, fold the first layer of sponge cakes (flat side down). Put cream on it, sponge cakes on it again. Finally, the cream comes and on it sliced chopped strawberries.
3. Put the finished cake in the fridge for at least two hours. It's best overnight. Sponge cakes are beautifully mingle with cream and it's a lovely one.