Strawberry Cake Tarts 草莓蛋糕挞

These strawberry cake tarts are not only pretty and sweet looking but yummy with a hint of cherry liqueur.  If you’re a lazy person like me, this is the best strawberry cake tart dessert that you can whip up at home, without much effort. I’m sure that anyone who has tried this dessert will love it to bits, as an after meal treat or any time of the day.  The soft and light cake base only takes about 13 minutes of baking time. Once cooled, you can simply decorate the cake with fresh strawberries on top with a little cream frosting.

蛋白霜

做法：

1. 用手动打蛋器将蛋黄，香精和细糖混合均匀。加入牛奶和玉米油搅拌均匀。筛入面粉，再搅拌均匀即可。
2. 蛋白霜 – 用电动打蛋器把蛋白打致起泡泡，细砂糖分次加入，打致硬发泡。
3. 然后将1/3的蛋白霜拌入面糊里用橡皮刮刀翻拌均匀。倒入剩下的蛋白霜，再翻拌均匀。
4. 将面糊倒入3个- 12cm （5寸）活动底烤模，用刮刀抹平。放进预热烤箱以摄氏180度烤约13-15分钟。取出蛋糕连烤盘在桌面大力的敲2-3下，敲出气泡（这样蛋糕烤好后就不会萎缩的太厉害了）。蛋糕完全冷却后才脱摸放上草莓。
5. 用手轻轻把蛋糕脱离烤盘，然后抹上一层奶油，排上草莓。
6. 用叶子裱花嘴#366在蛋糕旁边缘挤些小叶片，然后送进冰箱冷藏一个小时。享用前在草莓上撒上防潮糖分（或糖粉）即可。