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For the sponge cake:

5 eggs.

125 g sugar

30 g flour

70 g cornstarch

1/2 bag of yeast

1 pinch of salt

Total Time: 1h10
Preparation time: 45 min
Cooking time: 25 min
Allow 6 hours of refrigeration.
Preheat the oven to thermostat 6 (180°C).
Beat the whole eggs with the sugar in a bowl. Place the bowl in a moderate water bath and continue to whisk the mixture until it triples in volume. Remove from the heat and continue beating until cool.
Stir in the flour and melted butter. Pour into a square pan, buttered and floured. Put in the oven and cook for 25 to 30 minutes.
Turn out the warm sponge cake on a grill.
Bring the milk to the boil. Beat the egg yolks and sugar until the mixture whitens, then add the cornstarch. Mix with the milk, pour the cream into a thick-bottomed saucepan.
Bring to a boil and stir 1mn.
Remove from heat and add a third of the butter cut into pieces with half the kirsch. Sprinkle with icing sugar and let the pastry cream cool.
Beat the rest of the butter in a food processor, then gradually add the cold pastry cream.
Beat until the mixture is smooth and homogeneous, then let it firm up for 15 minutes in a cool place.
Wash, dry and stalk the strawberries. Reserve 5 tablespoons of cream for the finish.
Cut the sponge cake in half in the direction of thickness. Soak it with syrup mixed with 2 tablespoons of water and the remaining kirsch.
Place one of the squares on a dish, mask it with cream and place the larger strawberries on the edge, pointing upwards.
Continue to garnish the inside with strawberries and cover them with cream.
Place the second biscuit square on top and spread the remaining cream on top.
Place the cake in a cool place for at least 6 hours.
With a sharp knife, cut around the strawberries vertically, 1cm from the edge.
Roll out the pink marzipan 2mm and cover the top of the strawberry plant.
Decorate with wild strawberries, raspberries and green and pink marzipan leaves.
Tighten the strawberry bush whole or in parts.

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