Sweet strawberries with delicious full fat cream. Should be enjoyed while the Danish strawberries are still available.
This edition is a reinterpretation of an old recipe where I had not been satisfied, I am now.
STRAWBERRIES AND CREAM LAYER CAKE
10-12 SERVINGS
CHOCOLATE SPONGES:
3 EGG YOLKS
20 G SUGAR
1 PINCH OF SALT
3 EGG WHITES
60 G SUGAR
85 G FLOUR
15 G UNSWEETENED COCOA POWDER
POWDERED SUGAR
Preheat the oven to 180 degrees celsius.
Draw a rectangle of 8×28 cm and a circle of 16 cm in diameter, on a piece of baking paper.
Whisk egg yolks, sugar and salt together for a creamy mixture.
Whisk egg whites stiff and add sugar, whisk to a stiff meringue.
Fold the meringue into the egg yolks with a rubber spatula.
Sift flour and cocoa powder into the egg mixture and gently fold them in.
Add the batter in a piping bag and pipe stripes into the drawn areas on the baking paper.
Sprinkle lightly with icing sugar.
Bake the sponge of the oven for 12 min. it must spring back when you lightly press the middle and be baked through.
Remove the sponges and allow them to cool completely.
Cut rectangles for the cakes sides of 3.5 cm high and about 54 cm in total, and 1 circle of about 16cm in diam.
MOUSSE:
600G HEAVY CREAM 38%
6 SHEETS OF GELATINE
65 G ICING SUGAR
SEEDS OF 1 VANILLA POD
3 PAST. EGG YOLKS AT ROOM TEMPERATURE
250 G STRAWBERRIES, ALL ABOUT THE SAME SIZE
Soak the gelatine in cold water for a minimum of 10 min.
Heat 50 g of cream to the boiling point.
Squeeze the water out of the gelatine sheets and melt it in the cream. Pour the mixture into a low bowl and place it in thenfridgenuntil the liquid is just a bit cooler than your finger.
Cut the vanilla pod i half and scrape out the seeds with a knife.
Whisk icing sugar, vanilla seeds and and egg yolks light and airy.
Add the cream with the gelatine in a thin stream to the egg mixture while constantly whisking.
Add 100 g cream and mixt it well together.
Whip the rest of the cream to soft peaks.
Fold quickly but gently teh egg mixture into the whipped cream.
Add the mousse in a piping bag and cut a hole at the tip.
Fill some mousse in 5 quenelles (silicone mould), cover with film and place in the freezer for a few hours.
ASSEMBLY:
Line a 18 cm. spring mould, with baking paper in the bottom and the sides with a washed and cut plastic carton. (It okat if it goes high above the edges of the mould and can be reused for future cakes.)
Place the 3,5 x 54 cm pieces of chocolate sponge close to the sides of the mould, cut a bit off the ends if necesseray to make it fit.
Place the 16 cm base in the mould and brush it with a few teaspoons of strawberry jam.
Wash 10-12 strawberries and cut them in half.
Place them on the rim of the sponge with the cut side facing outwards.
Place whole strawberries on the entirety of the cake base.
Pipe a layer of mousse on top of the bottom and up the sides, allowing it to cover the strawberries completely.
Smooth out the top of the mousse and place the cake in thr fridge until it has completely set. Preferably overnight.
DECORATION:
THE REST OF THE FRESH STRAWBERRIES
RED WOOD SORRELT
DARK VALRHONA CRUNCH PEARLS
GOLD SPRINKLES
Wash and cut the strawberries into half and quarter pieces
Carefully remove, using a sharp knife to separate plastic and cake, the plastic from the cake. Smooth the sides with a warm, wet spoon.
Decorate the cake with strawberries, quenelles, sprinkles, pearls and wood sorrel.