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Ingredients
300 ml warm water
3 tablespoons (soup) oil
6 EGGS
3 CUPS (tea) of sugar
4 CUPS (tea) of wheat flour
1 SPOON of powdered yeast
12 strawberries for decoration
Strawberry jam
300 g of washed strawberries
1 cup (tea) of sugar
Meringue
1/3 cup (tea) water
10 tablespoons (soup) sugar
3 CLARES

 Method of preparation
Mix the hot water with the oil and set aside. Beat the eggs with the sugar for 15 minutes in a blender or until they form a light, silky cream. Join the wheat flour, alternating with the reserved mixture of water and oil, always beating. Add the yeast and stir gently with a spoon. Diffuse this dough in a medium sized buttered rectangular bowl and bake in a medium pre-heated oven for 30 minutes or until it is cooked and browned. Remove, let amornar 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 a thick sauce. Whisk the egg whites in snow and, while stirring, slowly pour in the syrup until it has a firm consistency of peaks. In individual transparent cups, make a layer with half of the cake and spread 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 beak. Decorate each glass with a strawberry and refrigerate until serving.


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