| Cook Time | 120 minutes |
| Servings |
Ingredients
Sponge:
- 4 pieces Egg white
- 4 pieces Egg yolk
- 1 pinch Salt
- 150 gram Sugar
- 80 gram Flour wheat / Flour
- 30 gram Butter
- 35 gram Corn starch
Whipped ganache:
- 4 gram Gelatin
- 105 gram White chocolate
- 270 ml Cream (33%)
- 25 gram Glucose syrup
- 115 gram Strawberries puree
Strawberries cream:
- 130 gram Strawberries puree
- 40 gram Egg white
- 20 gram Sugar
- 3 gram Pectin
- 30 gram Butter
Impregnation:
- 40 gram Cream (33%)
- 15 gram Sugar
Ingredients
Sponge:
Whipped ganache:
Strawberries cream:
Impregnation:
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Instructions
- For making biscuits. In a bowl, beat the egg whites with half the sugar and a pinch of salt on medium speed (7-10 minutes) until soft peaks.
- In another bowl, beat the yolks with the second half of the sugar until the volume increases by 3 times (7-10 minutes).
- Then sift the flour with cornstarch together twice.
- Stir in a third of the meringue to the yolks. Sift dry ingredients from above and mix gently with a silicone spatula from bottom to top.
- Melt the butter. 2 tbsp. Mix dough with butter and return to the bowl.
- Stir in the remaining meringue.
- Bake immediately. Using a 17 cm ring for 40-50 minutes in an oven preheated to 160 degrees.
- When ready, cool the sponge cake, then remove it from the ring, wrap it in plastic wrap and send it to the refrigerator for 8 hours.
- For ganache. Pour gelatin with cold water. 130 gr. Heat cream together with glucose syrup and strawberry puree to 60 ° C. Then add gelatin, then melted chocolate, beat with a blender. Cool to 40 ° C and add the remaining 140 gr. cream.
- Beat the mixture again with a blender, cover with foil and refrigerate for 8-12 hours. Also, before assembling the cake, beat the ganache again.
- For strawberry cream. Warm strawberry puree with yolks to 45 ° С, add sugar and pectin, stirring continuously with a whisk. Bring to 85 ° C. Transfer to a blender bowl, cool to 40 ° C and add soft butter. Beat everything with a blender. Spread a thin layer over exactly two rings with a diameter of 14 cm and place in the freezer.
- For mousse. Pour gelatin with cold water and let it swell. Beat the yolks with sugar in a water bath until the sugar dissolves for 6-9 minutes. Remove from the bath and dissolve the swollen gelatin in this mixture, stirring. Cool to 26 ° C and stir in half-whipped cream (it should be like liquid sour cream).
- Spread the strawberry cream over the top, then freeze in the refrigerator.
- For impregnation. Boil the cream and sugar for 1 minute, then cool.
- Divide the biscuit into 3 cakes 2 cm thick.
- Assembling a cake in a ring. Soak the sponge cake, put a little whipped ganache on the bottom, smooth. Make a side, put frozen strawberry cream with mousse in the middle. Cover with whipped ganache and place a second sponge cake on top. Saturate, apply some whipped ganache to the bottom. Smooth out, make a side, put frozen strawberry cream with mousse in the middle. Top with whipped ganache and cover with the last soaked biscuit. Refrigerate for 2 hours. Then remove from the ring.
- Using a pastry bag, coat the cake with cream. Straighten the cake and refrigerate for 2 hours (preferably overnight).
- The recipe for the leveling cream can be found below the link. So much cream will go to the rim and alignment.
- Decorate the cake as you wish! I decorated the cake with chocolate balls and pastry sprinkles. Enjoy your tea!
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