For the dough:
2 eggs
1/2 cup Soya Corn Oil (125 ml)
3/4 cup milk (190 ml)
1 cup sugar (200 g)
½ cup powdered milk (50 g)
½ tablespoon vanilla essence
1 1/4 cup (tea) wheat flour (150 g)
1/2 tablespoon baking powder
½ cup (tea) colored confetti (100 g)
For the crunch:
¾ cup wheat flour (90 g)
½ cup sugar (100 g)
¼ cup powdered milk (25 g)
¼ cup colored confetti (50 g)
½ teaspoon baking powder
½ teaspoon salt
¼ cup of Soya Corn Oil (65 ml)
For the icing:
1 ¼ cup cream cheese (300 g)
½ cup strawberry jam (125 ml)
¼ cup heavy cream (63 ml)
1 carton of chopped strawberries
Dough: In a blender, beat together all the ingredients for the dough, with the exception of the colored confetti. Transfer the batter to a bowl and add the sprinkles, mixing them in gently. Bake in a greased 20 x 20 cm baking pan in a preheated oven (160ºC) for about 35 minutes.
Colored confectionery.
Crunchy: in a bowl, mix all the ingredients until you get a crumble. Squeeze between your fingers to form irregular blocks and bake in a preheated oven (160ºC) until golden brown.
Crocante: in a bowl until all the ingredients are mixed together.
Covering: In a bowl, using a spatula, mix the cream cheese, strawberries and cream until smooth. Set aside in the fridge.
Finishing: cut the cold cake into 5 x 5 cm pieces and place the icing, crumble and chopped strawberries on top of each one.
Finishing:
