Easter egg strawberry cake made with
– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries,
– almond paste.
Materials used
– Mallard oval cake tin
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Rolling pin
– Angled spatula
– 4.5cm high rhodoïd film
– Chocolate spatula (optional)
Ingredients
The sponge cake
4 eggs110 g sugar55 g flour55 g cornflour
The mousseline cream360 g milk70 g sugar3 egg yolks15 g flour120 g butter15 g cornflourliquid vanilla or vanilla pod120 g butter
Strawberry jelly120g strawberries20g sugar3.5g gelatinered colouring
Assembly and decoration
StrawberriesMilk and dark chocolate decorationsSyrup (30g water, 30g sugar, 1 cap alcohol)
The recipe
Serves 6
The sponge cake4 eggs110 g sugar55 g flour55 g cornflour
Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until the mixture reaches 55°C.
Pour into the bowl of the food processor and whizz until completely cool, doubling the volume of the mixture.
Sift in the flour and cornflour and stir gently. Bake in an oven preheated to 210°C, then immediately reduce the temperature to 180°C for 8-9 minutes. When cool, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking.
Cut two ovals smaller than the size of your mould and set aside for assembly.
The mousseline cream360 g milk70 g sugar3 egg yolks15 g flour120 g butter15 g cornflourliquid vanilla or better vanilla pod120 g butter
Heat the milk and vanilla. In a bowl, combine the egg yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 120g of diced butter and blend. Strain on contact and allow the cream to cool completely. In the bowl of a food processor, whip the remaining 120g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.
Assembly
Place your entremet oval on your plate. Cover with cling film. Arrange the halved strawberries around the edge. Place your first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar and rum or kirsch. In a small saucepan, pour 30g caster sugar and 30g water and heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well. Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours to allow the butter to harden and give your strawberry cake some hold.
Strawberry jelly120g strawberries20g sugar3.5g gelatinered colouring
Blend 120g of strawberries and strain to remove the seeds. Pour the strawberries into a saucepan with 20g caster sugar. Heat through. Remove from the heat and add 3.5g of gelatine, previously softened in a bowl of cold water and squeezed dry. I added a drop of red colouring because the strawberries lose their colour when heated. Mix and leave to cool before pouring over your cake. Chill until the jelly sets.
I decorated the strawberries with strawberries and chocolate eggs.
Remember to remove the rhodoïd film before serving your cake.
