Strawberry flowers

makes 8

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3 eggs
200 g Dansukker Granulated Sugar
120 g plain flour
7 1/2 g baking powder
30 ml boiling water

200 g Philadelphia cream cheese, natural
1/4 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar

100 g strawberries, chopped (or other berries)
100 g Dansukker Jam Sugar



Beat the eggs and sugar until fluffy. Combine the flour and baking powder and fold into the egg mixture along with the water. Bake in the centre of the oven at 250 °C for about 5 minutes. Turn out onto a sheet of greaseproof paper sprinkled with sugar. Cut out 24 rounds with a cookie cutter or a glass.

Mix together all the ingredients for the frosting. Spread frosting on 8 of the rounds.

Combine the jam sugar strawberries in a pan and boil for 3 minutes. Allow to cool.

Spread jam on 8 of the rounds. Sandwich the rounds of cake together. The round with the jam on should be in the middle and the plain round should be on top. Spread frosting round the edges of the cakes and roll them in the crushed meringue. Arrange on a serving plate. Arrange slices of strawberry in a flower pattern on top of each cake. Put a raspberry in the centre of each flower.

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