INGREDIENTS
- Efficiency:
1 22 cm pie.
- Sponge cake:
- – Sugar 375 g.
- – Egg 7 items.
- – Salt 1 pinch.
- – Flour 0000 375 g.
- – Milk 190 cc.
- – Butter 120 g.
- – Vanilla essence to style.
- – Strawberry 200 g.
- For the raspberry mousse:
- – Raspberry pulp 375 g.
- – Gelatin 20 g.
- – Crema 390 g.
- Italian meringue:
- – Whites 4 pcs.
- – Sugar 240 g.
- For meeting:
- – Strawberries.
- – Crema chantilly.
STRAWBERRY CAKE with raspberry mousse, Italian meringue and chantilly cream
PROCEDURE:
Butter and milk sponge cake:
1. Mix the milk with the strawberry.
2. Soften the butter and add to the smoothie. Preserve at room temperature.
3. Beat the sugar with the eggs and salt till prepared. Add the encompassing flour.
4. Taste with vanilla.
5. Separate a small a part of the shake, add the milk, as soon as included add it to the remainder of the preparation.
6. Pour into 4 22 cm waists.
7. Prepare dinner in a preheated oven at 170° C, approx. 10 minutes.
8. Take away from the oven, let cool.
For the raspberry mousse:
1. Warmth the pulp and add the dissolved gelatin.
2. Combine the nice and cozy pulp with the Italian meringue and on the finish add the cream.
For the Italian meringue.
1. Beat the cream ¾ and reserve within the fridge.
For meeting:
1. Fill every sponge cake with the raspberry mousse (two layers) after which adorn with the chantilly cream and strawberries.
