1. Wash and disinfect with grapefruit extract the red fruits.
2. Cut into pieces half of the red fruits , the other part will be left intact, to be used later in the coverage of the cake. Mix all with rum and three tablespoons of Agave Nectar Dulceatte. Marinate for 30 minutes.
3. Sift flours 3 times with baking powder and Soluble Inulin Dulceatte.
4. Blend eggs, butter and agave nectar Dulceatte, until a creamy paste.
7. Bake (A) On the stove:
Grease and flour the Classica Gold 11.5 inches pan. Add the mixture. Cover with valve closed from start to finish. Bake the first 5 minutes over medium high and the next 35 minutes at least.
(B) In conventional oven:
Add the mixture in a mold square floured. Bake at medium temperature (180 °C), previously heated for 45 minutes. Unmolding and allow to cool.
5. Empty to sifting.
6. Mix the mass in a homogeneous form. Add half the previously macerated berries (not add whole strawberries). Careful mixing for a few times.
Preparation of cover
8. Whisk the chocolate at medium speed.
9. Pour over the cake by spreading with spatula to cover the entire surface.
10. Leave it in the refrigerator until set and cover with the remaining berries.
You can sprinkle a little icing sugar to decorate.
