Home strawberry for Mother's Day

Method

1. 1

   Preheating the oven

2. 2

   Start by preheating your oven to 180°C (th.6) to prepare the genoise. This preheating is essential to ensure a smooth and fast cooking. While the oven heats, prepare all your utensils and ingredients to save time.

3. 3

   Preparation of Genoese

4. 4

   Separate the whites from the 4 egg yolks. Drain the yellows with 120 g of sugar until the mixture whitens. Mount the whites in snow with a pinch of salt, then gently incorporate them into the yellow-sugar mixture. Tap the flour and add it gradually. Spread the dough on a plate covered with baking paper.

5. 5

   Cooking Genoese

6. 6

   Bake in the preheated oven for about 12 minutes until golden and soft to the touch. Watch the cooking carefully to avoid drying. Remove it from the oven and let it cool on a grill by gently removing the baking paper.

7. 7

   Preparation of muslin cream

8. 8

   Pour the milk into a saucepan, add the split vanilla pod and heat. Mix 4 egg yolks, 200 g sugar and starch in a bowl, then pour the hot milk over. Place it in the saucepan and thicken over medium heat without stopping whipping. When the cream is cold, add 200 g of soft butter while whipped.

9. 9

   Preparation of sugar syrup

10. 10

    Make a syrup by boiling 10 cl water, 2 tablespoons of lemon juice and 50 g sugar. Mix well to dissolve the sugar, then remove from the heat and let cool so that it is ready to soak the gum at the time of assembly.

11. 11

    Preparation of strawberries

12. 12

    Wash carefully 600 g of strawberries, peel them and peel them delicately to preserve their shape. Cut half in half in length and keep the most beautiful for decoration. Reserve the others to garnish the inside of the strawberry.

13. 13

    Milling

14. 14

    Cut the genoise into two discs or strips depending on your mould. Place a disc in the bottom of the circle, soak it with syrup without soaking. Place the half-frais all around, face cut against the wall, then generously garnish with muslin cream and spread the rest of the strawberries inside.

15. 15

    Cake closure and finishing

16. 16

    Place the second disc of genoise on the cream, soak it slightly with syrup. Cover with a thin layer of muslin cream to smooth the surface. Sprinkle and sprinkle with icing sugar. Decorate with the most beautiful strawberries for a festive effect.

17. 17

    fresh rest

18. 18

    Place the miller in the refrigerator for at least 4 hours, ideally overnight. This rest time allows the cream to firm up and flavors to harmonize. Gently demolish just before tasting for a perfect presentation.

19. 19

    Revenue Service

20. 20

    Carefully slice the strawberry with a large, well-cut knife to reveal the beautiful layers of genoise, cream and strawberries. Serve well fresh, possibly accompanied by a strawberry coulis or some mint leaves for even more gourmet taste.

Nutrition

calories

282

fatContent

13

fiberContent

1.2

sugarContent

27

sodiumContent

0.2

proteinContent

4.6

carbohydrateContent

35

saturatedFatContent

7.4

Indicative values from the source, for the original recipe.

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