The rich strawberry tenderness cake on a creamy sponge cake, with delicate chocolate cream, creamy mousse and cream of fragrant strawberries will give you an unforgettable pleasure! The cake is soft, tender and not sugary.
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.
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.
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.
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!