Upside down strawberry cake
The cake doesn't have to be baked only in a baking tray, especially when you have Delimano's deep pan. This upside-down cake with strawberries is the right refreshment that you need for lazy afternoons with coffee or tea.
For the fruit part:
250 g of strawberries
80 g of sugar (I used Xylitol)
80 g of butter For the biscuit:
1 vanilla cake mix Madame Loulou
120 ml of homemade kefir
40 g of butter
200 g of strawberries For whipped cream:
1 box (300 ml) of coconut cream
50 ml of homemade kefir
50 g of strawberries
Preheat oven to 175 ºC. To make a fruit part:
In a pan, melt butter and sugar. Then add washed and dried strawberries, cut them into quarters or half (depending on the size of the strawberries).
Stir all for about 5 minutes and pour into the pan. Spread evenly into the bottom of the pan.
To make a biscuit:
Mix cake mix, eggs, kefir and melted butter for 5 minutes.
Pour the half of the batter over the strawberries that are in the pan. Then add the sliced strawberries and cover with the rest of the batter.
Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Turn out onto the plate and let it cool.
To make a whipped cream:
Blend strawberries and kefir with Nutribullet
Add strawberries mixture to a coconut cream and mix with a mixer for a few min.
Serve cake with whipped cream and with coffee or tea.