The cake doesn’t have to be baked only in a baking tray, especially when you have Delimano’s deep pan. This upside-down cake with strawberries is the right refreshment that you need for lazy afternoons with coffee or tea.
Ingredients:
For the fruit part:
- 250 g of strawberries
- 80 g of sugar (I used Xylitol)
- 80 g of butterFor the biscuit:
- 1 vanilla cake mix Madame Loulou
- 4 eggs
- 120 ml of homemade kefir
- 40 g of butter
- 200 g of strawberriesFor whipped cream:
- 1 box (300 ml) of coconut cream
- 50 ml of homemade kefir
- 50 g of strawberries
Preparation steps:
Preheat oven to 175 ºC.
To make a fruit part:
- In a pan, melt butter and sugar. Then add washed and dried strawberries, cut them into quarters or half (depending on the size of the strawberries).
- Stir all for about 5 minutes and pour into the pan. Spread evenly into the bottom of the pan.
To make a biscuit:
- Mix cake mix, eggs, kefir and melted butter for 5 minutes.
- Pour the half of the batter over the strawberries that are in the pan. Then add the sliced strawberries and cover with the rest of the batter.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Turn out onto the plate and let it cool.
To make a whipped cream:
- Blend strawberries and kefir with Nutribullet
- Add strawberries mixture to a coconut cream and mix with a mixer for a few min.
Serve cake with whipped cream and with coffee or tea.
Enjoy!
