Recipe by Stefano Cavada
Ingredients:
- 170g butter
- 170g sugar
- 115g cake flour
- 1 teaspoon baking powder
- 2 ½ teaspoons Molini Spigadoro charcoal powder (optional)
- a pinch of salt
- 55g bitter cocoa powder
- 3 eggs
- 400ml whipping cream
- Strawberries and mixed berries
Preparation:
Mix the sugar and softened butter in a bowl and beat with electric whips until fluffy. In another bowl, mix the flour, baking powder, cocoa powder, charcoal, and a pinch of salt with a whisk. Add one egg at a time to the butter and sugar mixture, along with the sifted dry ingredients. Mix with electric whips. Grease and flour two 20-cm molds, divide the batter and pour into the pans. Place in preheated static oven at 190°C for 25 minutes. Once baked, allow the cakes to cool on a wire rack. Meanwhile, cut the strawberries into small pieces and whip the cream with whips. Now place one of the cakes on a serving plate, pour half of the whipped cream in the center without spreading it to the edges and add half of the berries and strawberry pieces. Cover with the other cake, the other half of the cream and the berries. Dust with powdered sugar.
Video-recipe link: https://www.youtube.com/watch?v=-awKJFtUMgY
