Recipes
Fraisier Strawberry Cake
Chefs de France
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Biscuit:

1 egg
4 egg yolks
125 grams sugar (100 + 25)
4 egg whites
50 grams flour
50 grams almond powder
10 grams butter

Whisk the egg and yolks with 100 grams of sugar until pale and thick. Combine the egg whites beaten with 25 grams of sugar. Add the flour and almond powder, combine and then add the melted butter. Put on a greased baking sheet and bake in the oven at 355 ° until golden. Soak in the syrup.

Mousseline cream:

250 milliliters milk
125 grams sugar
2 eggs
35 grams flour
125 grams butter (60+65)
20 milliters kirsch

Prepare a pastry cream with the above mentioned ingredients. When warm, add 60 g butter, whisking. Leave to cool. When ready to use, whip up the cream with the remaining butter (65 g) and flavor with kirsch.

Kirsch Syrup:

1/3 litre 30° syrup
60 milliters kirsch (cherry brandy)

Mix kirsch and syrup

Set up:

Put the biscuit soaked in kirsch syrup at the bottom of a 6 cm (2,36 inches) high circular baking pan. Put a layer of strawberries on the biscuit, fill up with mousseline cream. Leave to set in the fridge. Decorate the top with strawberry jam and sliced strawberries.