2 cups all-purpose flour
2 cups white sugar
2 tablespoons baking powder
1 cup buttermilk
2 eggs, beaten
1/2 cup milk
3/4 cup strawberries, rinsed
1/2 cup mangorind
1/2 cup whipped heavy cream
1/2 cup buttermilk
1/2 cup chopped pecans
1/2 cup confectioners' sugar
2 teaspoons cornstarch
Preheat oven to 275 degrees F (135 degrees C).
For the topping: In a medium bowl, stir together flour and sugar. Add the salt and baking powder, and mix until equal. Stir in buttermilk.
For the filling: In a large glass or metal bowl, beat eggs on high speed until soft peaks form, about 2 minute. Stir in whipped cream, mixing until stiff peaks are formed. Fold 1/3 of the egg white into the egg yolk mixture.
Pour caramel into the mixture just until the mixture resembles a mousse, then beat in confectioners' sugar and cornstarch. Drop almonds onto the cake, and they should fall 1/2 inch from the brush.
Bake in the preheated oven for 40 to 50 minutes, or until a knife inserted into the cake comes out clean.
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