Strawberry season... I had no choice !!! ^^
- We need strawberries (here strawberries from the garden)...
- A sponge cake... mix well 4 yolks and 120 gr of sugar/ Beat the 4 egg whites until stiff and blend them delicately with the previous mixture/ Add delicately as well 100 gr of all purpose flour. Pour in a pan and put in the oven for about 15 minutes. Let cool down and then slice it in two to get two identical discs.
- A "crème patissière" : Mix 2 yolks, 75 gr of sugar and 50 gr of starch (or flour)/ Boil 50 cl of milk and blend half of it with the previous mixture/ Then, add the remaining milk and put once again over medium heat until smooth and thick. Add 3 sheets gelatin. Let cool down and reserve in the fridge until the cream reaches 20°C.
A Chantilly cream... (beat 250 gr of cream with 2 tbsp of powdered sugar)
- Now we can make a "crème légère" by mixing delicately the "crème patissière" and the Chantilly cream...
- Arrange some sliced strawberries on the first disc of sponge cake and against the inner side of the pan...
- You can brush the cake with some syrup made of water, sugar, chopped strawberries and a liqueur (optionnal)...
- With a pastry bag or a spatula put down a first layer of "crème légère"...
- Add a layer of strawberries and cover with more crème légère...
- Then, put down the second slice of sponge cake, press a bit to make the all tight...
- A sponge cake... mix well 4 yolks and 120 gr of sugar/ Beat the 4 egg whites until stiff and blend them delicately with the previous mixture/ Add delicately as well 100 gr of all purpose flour. Pour in a pan and put in the oven for about 15 minutes. Let cool down and then slice it in two to get two identical discs.
- A "crème patissière" : Mix 2 yolks, 75 gr of sugar and 50 gr of starch (or flour)/ Boil 50 cl of milk and blend half of it with the previous mixture/ Then, add the remaining milk and put once again over medium heat until smooth and thick. Add 3 sheets gelatin. Let cool down and reserve in the fridge until the cream reaches 20°C.
A Chantilly cream... (beat 250 gr of cream with 2 tbsp of powdered sugar)
- Now we can make a "crème légère" by mixing delicately the "crème patissière" and the Chantilly cream...
- Arrange some sliced strawberries on the first disc of sponge cake and against the inner side of the pan...
- You can brush the cake with some syrup made of water, sugar, chopped strawberries and a liqueur (optionnal)...
- With a pastry bag or a spatula put down a first layer of "crème légère"...
- Add a layer of strawberries and cover with more crème légère...
- Then, put down the second slice of sponge cake, press a bit to make the all tight...
- Now you can finalize with remaining cream, decorate and put in the fridge or...
- Or you can make a "mirror glaze" with 25 cl of water some chopped strawberries, 1 or 2 tbsp of sugar and 2 or 3 leaves of gelatin, let cool down and pour over the cake...
- Decorate... and reserve in the fridge...
- Turn it delicately from the pan...
- Enjoy...
Don't forget to follow a balanced diet and to do some workouts during the week !!! ;)
- Or you can make a "mirror glaze" with 25 cl of water some chopped strawberries, 1 or 2 tbsp of sugar and 2 or 3 leaves of gelatin, let cool down and pour over the cake...
- Decorate... and reserve in the fridge...
- Turn it delicately from the pan...
- Enjoy...
Don't forget to follow a balanced diet and to do some workouts during the week !!! ;)
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