Sweetest Hobby

This delightful dessert concept stems from the charming modern French “verrine,” celebrated for its elegant presentation, vibrant colors, and perfect flavor harmony. While Brazilians often add pieces of cake for an exciting twist, this recipe beautifully blends tradition with a refreshing modern touch. With just a handful of ingredients and a simple preparation, you can craft this stunning and mouthwatering dessert, sure to impress everyone!

Sponge Cake

Ingredients:

• 6 eggs
• 1 tablespoon vanilla extract
• 2 ½ cups sifted sugar
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 250 ml orange juice or milk

Instructions:

1. Separate the egg whites from the yolks. Sift the yolks and beat until creamy.
2. Gradually add the sugar to the yolks, mixing until smooth and creamy.
3. Add the vanilla extract and mix well.
4. Whisk the egg whites until stiff peaks form and set aside.
5. Gently fold the egg whites into the yolk mixture, a little at a time.
6. Gradually add the flour and baking powder, mixing gently by hand.
7. Finally, pour in the orange juice or milk, mixing slowly and carefully.
8. Pour the batter into a greased and floured baking pan.
9. Bake in a preheated oven at 180°C (350°F) for approximately 35 minutes.

Vanilla Cream

Ingredients:

• 1 liter of milk
• 1 can sweetened condensed milk
• 3 egg yolks, sifted
• 6 tablespoons cornstarch
• 1 tablespoon vanilla essence
• 1 can heavy cream (without whey)

Instructions:

1. In a saucepan, combine the milk, sweetened condensed milk, egg yolks, cornstarch, and vanilla essence.
2. Cook over low heat, stirring constantly, until the mixture thickens into a smooth cream.
3. Remove from heat and let it cool slightly.
4. Gently fold the heavy cream into the cooled mixture, ensuring a creamy texture.

Meringue Topping

Ingredients:

• 2 cups sugar
• ½ cup water
• 4 egg whites
• 1 tablespoon baking powder

Instructions:

1. Combine the sugar and water in a saucepan and heat until it reaches a thick syrup stage (test by forming a firm ball when dropped into cold water).
2. Beat the egg whites on low speed until soft peaks form.
3. Slowly pour the hot syrup into the egg whites while continuing to beat.
4. Increase the speed of the mixer and beat for about 8 minutes, until the meringue is stiff and glossy.

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Assembly and Decoration

• Layer the dessert in a large serving dish or individual glasses.
• Alternate layers of sponge cake, vanilla cream, fresh strawberries, and meringues, finishing with the meringue on top.
• Decorate the top with the meringue, creating elegant swirls or patterns.

Note: This dessert is versatile and can be customized with other fruits or flavors. Serve chilled for the best taste and texture!

Enjoy! 

From my kitchen to yours,

Ana Raquel.