Ingredients
For the dough
300g Mulino Marello fine white rice flour
16 g yeast
4 medium egg yolks at room temperature
200 g caster sugar
300 ml cream (for desserts)
300 g Mulino Marello rice flour
16 g baking powder
4 medium egg whites beaten until stiff
For the chocolate ganache
200 ml cream (for desserts)
250 g dark chocolate cut into small pieces
Procedure
Place the egg yolks and the granulated sugar in the bowl of a stand mixer and mix until light and fluffy.
Add the liquid cream.
Incorporate the Mulino Marello rice flour sifted with the yeast.
Incorporate the whipped egg whites, delicately with movements from bottom to top. Pour the dough into a buttered and floured mold and cook in a preheated static oven at 180 degrees for about 45 minutes.
Remove from the oven and let cool.
Heat the cream in a saucepan without bringing it to the boil, remove from the heat and stir in the dark chocolate cut into small pieces. Mix until you create a smooth and homogeneous cream. Pour onto the cake and decorate with strawberries to taste.