• 4 eggs
  • 85 g wheat flour
  • 15g cocoa powder
  • 100 g white sugar
  • 1 tablespoon vanilla extract
  • Strawberry and red fruit Doitfruit
  • Butter to grease the tin
  • extra flour
  • 15 cm diameter tin



Preheat oven to 180º.

Spread the tin with butter and sprinkle a few tablespoons of flour to pull away the cake smoothly and whole.

In a bowl beat the egg whites until foamy, and when doubled in volume, add the sugar carefully.
In another bowl, beat the egg yolks until foamy and add them to the egg whites gently. Add the vanilla extract.

Add the sifted flour gently, like rain and stirring with soft movements.
When having a homogenous mixture, Stir it into the tin to the preheated oven for 40 minutes (it depends on the oven so check by clicking on the center of the cake with a tooth stick. When it’s clean, it means it’s done).

Take out the cake from the oven and leave to cool. When it reaches room temperature, turn it out from the tin onto a platter.


Freeze the cake to fill layers with red fruits. Cut two slits in the cake and spread them with Doitfruit. Mount the cake again as a three level sandwich, and cover it with melted chocolate if you want. Chill it in the fridge and in a couple of hours it will be compact and tasty.

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