Chinese Cake

1. 1

   To prepare the cream, dissolve the flour, sugar, and starch in hot milk. Add 4 egg yolks.

   5 min

2. 2

   Bring to a boil, stirring constantly. When thickened, add vanilla and butter. Remove from heat.

   10 min

3. 3

   Transfer to a bowl, cover with plastic wrap (so that the wrap touches the cream) and cool to room temperature. Then refrigerate to cool.

   30 min

4. 4

   Once the cream is well chilled, whisk with a mixer until fluffy.

   5 min

5. 5

   For the biscuit, add salt to 10 egg whites and whisk until stiff peaks form. Gradually add sugar, then egg yolks.

   10 min

6. 6

   Turn off the mixer and gently sift in the flour. Stir with a wooden or silicone spoon.

   5 min

7. 7

   Bake at 170-180°C for 35-40 minutes. Check for readiness with a wooden skewer.

   40 min

   175°C

8. 8

   Cut the strawberries and sprinkle with sugar. Leave at room temperature to release juice.

   5 min

9. 9

   Cut the biscuit into cubes. Layer in glasses or bowls: cream, biscuit, and strawberries. Add banana if desired.

   5 min

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.