4 spoons of sugar
1 sachet vanilla sugar
4 spoons of flour
1 sachet baking powder
Pitted Compot Cherries
Strawberry cream filling
2 egg whites beaten until glossy
Packet of blended strawberries/cherries with sugar
Combine the two (you can add food colouring to intensify the colour of the cream if desired)
Separate egg whites form the yolks and beat the egg whites until soft peaks form. Add sugar spoon by spoon and mix well until glossy and thick. Add egg yolks, one by one followed by the flour, spoon my spoon. Add vanilla sugar and baking powder and mix well.
Line a baking tray with baking paper and brush with vegetable oil so the baking paper stays on the tray. Pour the mixture (should be about 2cm thick) and bake on 180 degrees for about 7 minutes. Take out of oven, the base should start to just solidify, add cherries throughout one by one as desired. Return to oven and bake for another 10 minutes or until set.
Once cooled down, peel the baking paper off and either form the mini cake in two layers as shown in picture above or cut into cubes and sprinkle with icing sugar.
Happy Baking :)