Ingredients
300 ml of lukewarm water
3 tablespoons (soup) of oil
6 EGGS
3 cups (tea) of sugar
4 CUPS (tea) wheat flour
1 tablespoon (soup) baking powder
12 strawberries to decorate
Strawberry jam
300 g washed strawberries
1 CUP (tea) of sugar
Meringue
1/3 cup (tea) of water
10 tablespoons (soup) of sugar
Instructions
Mix the hot water with the oil and reserve. Beat the eggs with the sugar for 15 minutes in the blender or until a light and silky cream is formed. Add the wheat flour, alternating with the reserved mixture of water and oil, always beating. Add the yeast and gently stir with a spoon. Spread this dough in a medium rectangular container lined with parchment paper and place in the medium oven, pre-baked, for 30 minutes or until cooked and golden. Remove, let him decorate the fly into smaller pieces with your hands. For the jam, chop the strawberries and bring to a boil over medium heat with the sugar. Cook for 10 minutes, turn off and let cool. For the meringue, bring a pot over 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 have a firm peak consistency. In individual clear cups, layer half of the cake and spread on half of 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 bag of icing with a pitanga spout. Garnish each glass with a strawberry and refrigerate until ready to serve.