The first cheap strawberries are on the market, and I only think of one thing to strawberry, fast! And find greedy people to eat them !! This is my flagship cake, my favorite cake, I have made huge quantities of all shapes and ways! And here is the recipe!
Recall of ingredients:
5 eggs
250g Butter
470g Sugar
500g strawberries (a little more is even better)
125g Flour
500g (ml) Milk
50g Maïzena
Vanilla
Easy cake recipe:
3 eggs
100g caster sugar
100g of flour
1- Generously sprinkle a parchment paper (baking paper)
2- Preheat the oven to 200 ° C (Th 6/7)
3- Beat the white in snow at the robot (or at least with the electric mixer), and halfway pour the sugar and leave "meringuer"
4- Once the mixture is thick, put the yolks and the flour and mix with the manual whisk gently
5- Spread the dough on the sulphuret in thin layer (it will be necessary to cut 2 circles in it, or to cut it in 2 to make the 2 layers of strawberry cake)
6- Cook 10-12 min in oven (top must be lightly browned but not too much and edges must not be burnt)
Cream mousse (you can make a little more if you are greedy):
1/2 liter of milk
50g of Maïzena
2 eggs
250g butter at room temperature (released since the day before it is good)
120g caster sugar
vanilla extract or 1/2 vanilla pod or a whole clove
If you have a Thermo mix, put everything in the Thermo mix except the butter that you leave at room temperature, and it is left for 7 min 30/100 ° / vit. 4. Go back to point 6-
1- Mix eggs and sugar
2- Add the Maïzena and mix
3- Heat milk with vanilla
4- Pour the milk over the mixture eggs/sugar / Maïzena and mix
5- Return to the pan and cook by turning with the whisk without stopping until thickening and tasting to be sure that it does not have a mealy texture (it is not cooked in this case)
6- Out of the fire, incorporate 100g of butter and incorporate it into the whisk
7- Put to cool (you have to get an ambient temperature, you can go through the fridge but be careful that it does not become too cold)
8- Put the cooled cream in the bowl of the robot, and put little pieces of the butter (the 2 must be at the same temperature for it to work, it is very important)
If you have to do them by hand start by making a butter ointment and incorporate little by little the custard cream it will be simpler. Be careful not to be hot!
MOUNTING
1- Make a syrup at 30 ° B (188g of water 225g of sugar >>> boil 2 min and set aside)
2- Flavor cold syrup with kirsch, rum, orange blossom (whatever you want)
4- Wash and remove strawberries (about 500g or more!)
5- Cut the strawberries in half in the direction of the height and circle around a circle to entremets (circle inox of 4cm high) points up.
6- Place a disc of sponge cake at the bottom (cut it if necessary so that it comes in slightly forcing on the strawberries)
7- Soak it with syrup without exaggeration, but all the same, we must put a lot
8- Garnish with 1cm or 2 of cream
9- Distribute the strawberries by planting them in the cream, you must put a lot!
10- Cover with muslin cream (spread well between the strawberries)
11- Place a disc of sponge cake and soak it in the circle once, you can put back a layer of cream if you have any left because it is nicer afterward with the almond paste!
14- Spread almond paste (color of choice) to 2 / 3mm
15- Place the almond paste on the Strawberry and cut off at the edge of the circle.
16- Put in the refrigerator 4 to 6h (or prepare the day before it will be better!)
