1 cup (180g) sugar
Half cup (120ml) water
3 small egg whites (90g)
1 disk (20 cm) of sponge bread
3 packages (about 478g) Max
350g fresh strawberry, cut in half
Chopped fresh mint
Makes 10-12 servings
Preparation time: 35 minutes
Cooking time: 20 minutes
Fridge time: 2 hours
Tip: To make the sponge cake: Whip 2 egg whites. Set aside.
In another bowl, whip 2 egg yolks and 4 tablespoons of water until foaming. Add 1 cup of sugar and 1 cup of wheat flour and 1 teaspoon of baking powder. Remove from mixer and add the egg whites, stirring gently.
Pour the batter in a greased and floured 20cm round baking pan. Bake in preheat moderate oven (180°C) for about 10 minutes or until a toothpick sticking up in this batter comes out clean. Cut the sponge cake in half horizontally to make two disks. Use one disk of cake for the recipe and freeze the other one.
Variations: Replace strawberries by peaches in syrup (without the syrup).
Replace the sponge cake by ready-made cake slices.
Prepare the marshmallow: