Individual strawberry dessert composed of
- sponge cake soaked in syrup,
- diplomate cream,
- fresh strawberries,
– strawberry compote,
– a disc of marzipan.
Equipment used
– Individual pastry rings
– Tefal baking tray
– Baking paper
– Angled spatula
– 4.5cm-high Rhodoid film
Ingredients
The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour
Diplomat cream
✔100 g milk
✔15 g sugar
✔1 egg yolk
✔10 g butter
✔10g cornflour
✔liquid vanilla or a vanilla pod
✔1.5g gelatine
+
✔65g single cream
Homemade marzipan
✔50g marzipan
✔40g icing sugar
✔10–12g egg whites
Assembly and decoration
✔Strawberries
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
The recipe
Serves approximately 4
The sponge cake
✔1 egg
✔25 g sugar
✔15 g flour
✔15 g cornflour
In a bowl, whisk the eggs and sugar, place the bowl over a bain-marie and whisk until the mixture reaches 55°C.
Pour into the food processor bowl and whisk until completely cooled. The mixture will double in volume.
Then sift the flour and cornflour over the mixture. Stir gently.
Pour onto a baking tray lined with baking paper. Smooth the surface with an offset spatula.
Bake in an oven preheated to 210°C, then immediately reduce the temperature to 180°C for 8–9 minutes. Once cooled, turn out onto a sheet of baking paper and carefully remove the baking paper used during baking.
Cut out circles that are slightly smaller than your individual dessert rings. Set aside for assembly.
Diplomat cream
✔100 g milk
✔15 g sugar
✔1 egg yolk
✔10 g butter
✔10g cornflour
✔liquid vanilla or vanilla pod
✔1.5g gelatine
+
✔65g single cream
Heat the milk and vanilla in a saucepan. In a bowl, mix the egg yolks, sugar and cornflour. Pour in the hot milk, stir, then return to the saucepan. Mix until the cream thickens. Remove from the heat, add the diced butter and the gelatine (which has been softened in a large bowl of cold water), then mix. Cover with cling film and leave the cream to cool completely.
Whip the liquid cream (min. 32% fat) using an electric whisk. Add the cooled custard; it must be at the same temperature as the whipped cream.
Assembly
Place your dessert ring on your plate. Place a 4.5 cm high sheet of Rhodoid, secured with a piece of tape. Arrange halved strawberries all around the edge. Place your first sponge cake layer at the bottom. Brush this layer with a sugar syrup flavoured with rum or kirsch.
For the syrup
In a small saucepan, combine 30g caster sugar and 30g water, then heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well.
Pipe some diplomat cream, a few strawberries cut into pieces, some cream, the second sponge cake layer soaked in syrup and finish with a little cream. Smooth the surface with an offset spatula, cover with cling film, then chill for at least 2 hours to allow the cream to set and give your strawberry cake its structure.
Repeat the process for each dessert.
Homemade marzipan
✔50g marzipan
✔40g icing sugar
✔10–12g egg whites
Mix all the ingredients together, then roll out the mixture between two sheets of baking paper. Place the marzipan on top of your strawberry tart and gently roll over it with a rolling pin to cut the marzipan to the shape of the tart ring.
Strawberry compote
✔60g puréed strawberries
✔10g caster sugar
✔1g NH pectin
✔red food colouring
In a small bowl, mix the caster sugar and NH pectin.
In a saucepan, heat the 60g of blended strawberries for a few minutes. Add the sugar and pectin mixture and continue cooking for 2 minutes, stirring constantly. Remove from the heat and add a little red food colouring, as the strawberries lose their colour during cooking. Stir. Set aside to cool slightly.
Position the stencil correctly. Spread the compote using a spatula. Gently lift the stencil. Rinse it and repeat the process for each plate.
Place your strawberry tarts on your plates, removing the dessert ring. I added a scoop of strawberry sorbet. I decorated them with Gariguette strawberries.
Remember to remove the ring and the Rhodoid film before serving.
