STRAWBERRY CAKE

Products for strawberry cake: 250 grams of milk chocolate, 100 g of corn flakes, 100 grams of chopped almonds, 250 ml cream, 70 g of powdered sugar, 1 package cream fixative, 0.5 bags of vanilla sugar, 300 g strawberries, mint leaves for decoration. To prepare the strawberry shortcake cake for milk chocolate chunks break and melt in a hot water bath. Add corn flakes and chopped almonds. Put half of the cooked mass into lined with paper baking round, smooth and tamp. divide the remaining mass of 10 - 12 servings each, and lay out on foil or paper in the form of slides. Put in refrigerator for 1 hour. Put the cooled cake from the mold on a large flat plate. Whip cream with powdered sugar with a mixer, fixative and vanilla sugar until smooth fluffy mass. Put cooked cream on the cake, smooth and store it in the fridge for 30 minutes. Strawberries loop, clean and wash with cold running water. Drain berries, cut in half, lay on the cake, covered with cream, along with the "chutes" of flakes, nuts and chocolate. Garnish with mint leaves cake and serve.