Cake with strawberry and meringue filling in the glass
300 ml of warm water
3 tablespoons of oil
3 cups (tea) of sugar
4 CUPS (tea) of wheat flour
1 SPOON baking powder
12 strawberries to decorate
300 g washed strawberries
1 CUP (tea) of sugar
1/3 cup (tea) of water
10 tablespoons of sugar
Mix the hot water with the oil and set aside. Beat the eggs with the sugar for 15 minutes in the blender or until a light, silky cream forms.
Add the wheat flour, alternating with the reserved mixture of water and oil, always beating. Add the yeast and stir gently with a spoon. Spread this dough in a medium rectangular container lined with butter paper and place in a previously baked medium oven for 30 minutes or until cooked and golden.
Remove, let you decorate the fly into smaller pieces with your hands. For the jam, chop the strawberries and place over medium heat with the sugar until it boils. Cook for 10 minutes, turn off and let cool.
For the meringue, bring a pot to medium heat with the water and sugar to form a thick sauce. Beat the egg whites into the snow and, while continuing to beat, slowly pour in the syrup until you get a firm peaked consistency.
In individual clear cups, layer half the cake and spread half the meringue. Spread the jam on top and cover with the remaining cake.
Decorate the surface of the jars with the remaining meringue, using a frosting bag with a pitanga tip. Decorate each glass with a strawberry and refrigerate until ready to serve.