Povestea bunicii

2 large eggs 1 cup granulated sugar 1 cup sour cream 1/2 cup light olive oil or vegetable oil 1 tsp vanilla extract 2 cups all-purpose flour (*measured correctly) 2 tsp baking powder 1/4 tsp salt 12 oz strawberries, hulled 1 tsp Powdered sugar to dust the top option In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat on low speed until well combined. In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side...

Glazura oglinda caramel : Ingrediente: 175 g zahar tos,  175 ml apa( cantitate din care retineti 2-3 linguri pentru a dizolva amidonul),  150 ml smantana lichida,  12 g amidon porumb,  10 g gelatina+50 ml apa foarte rece.  Se caramelizeaza zaharul, cand atinge culoarea chihlimbarului se adauga apa cu grija, apoi smantana, fierbem 2minute, adaugam amidonul dizolvat si fierbe m inca doua minute. Se ia de pe foc, lasam sa se racoreasca putin, adaugam gelatina hidratata, mixam cu mixerul vertical avand grija sa nu incorporam aer in compozitie. Dam totul printr-o sita fina si lasam la frigider peste noapte. A doua zi incalzim pe bain marie glazura pana cand atinge aproximativ 28 grade si o folosim la glazurarea torturilor care au stat la congelator