Italian Meringue Buttercream - Refer the recipe that has already been shared
Whipped Cream
500mlWhipping Cream
1/3cupicing sugar
For Strawberry Puree
1cupQuartered Strawberries
1/3cupSugar
1tspcornstarch
Sugar Syrup
1/2cupsugar
1/2cupwater
Instructions
Base
Use the eggless vanilla cake recipe and make two "8" inch cake and one "6" inch cake.
Frosting
Double the frosting recipe mentioned in the link in notes section. You will use it up entirely to make this cake
Whipped Cream
Take the whipping cream and sugar in a bowl and whip it until you get soft peaks
For the Strawberry Puree
In a saucepan; combine together strawberries, sugar and cornstarch and bring it to a boil.
Let it simmer until the berries soften a bit about 7-10 mins thats it.
Sugar Syrup
Combine together water and sugar in a saucepan and bring it to a boil or mix it until the sugar dissolves. Allow to cool completely and then use to moisten the cake.
To Assemble
Please refer the video for easy understanding. Link in the notes section below.
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