Torta de Fresa con Miel de Coco y Queso

Name: Torta de Fresa con Miel de Coco y Queso
Cuisine: Honduras
Ingredients: 2 cups Cake flour; 1 cup Granulated sugar; 1/2 cup Unsalted butter, softened; 2 large Eggs; 1 cup Milk; 2 tablespoons Cocoa powder; 1 teaspoon Vanilla extract; 1 cup Canned strawberries; 2 tablespoons Miel de coco; 8 ounces Queso fresco

A recipe from Honduras.

🇭🇳 Hondurasdessertsweetbread

Nutrition (per serving)

320Calories

10 gProtein

30 gCarbs

15 gFat

10 gSugar

2000 mgSalt

Ingredients

2 cups Cake flour
1 cup Granulated sugar
1/2 cup Unsalted butter, softened
2 large Eggs
1 cup Milk
2 tablespoons Cocoa powder
1 teaspoon Vanilla extract
1 cup Canned strawberries
2 tablespoons Miel de coco
8 ounces Queso fresco

Method

Preheat oven to 350°F. Grease two 8-inch round cake pans.
In a medium bowl, whisk together cake flour and cocoa powder.
In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy.
Beat in eggs one at a time, followed by milk and vanilla extract.
With mixer on low speed, gradually add flour mixture and mix until just combined.
Divide batter evenly between prepared pans and smooth tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Once cakes are completely cool, place one layer on a serving plate and spread strawberries on top.
Place second cake layer on top and drizzle with Miel de coco.
Crumble queso fresco on top and serve immediately.