INGREDIENTS
- Pastry in steps:
- 1&cooking-recipesx20e3; Pastry cream.
- 2&cooking-recipesx20e3; Biscuit.
- 3&cooking-recipesx20e3; Syrup.
- 4&cooking-recipesx20e3; Cake meeting.
- 5&cooking-recipesx20e3; Ornament and unmolding.
- Makes a 24cm diameter cake.
- Biscuit:
- – Eggs 3 models.
- – Sugar 80 g.
- – Vanilla essence to style.
- – Flour 0000 60 g.
- – Corn starch 20 g.
- – Impalpable sugar to sprinkle.
- Custard cream:
- – Milk 250 L.
- – Sugar 65 g.
- – Corn starch 20 g.
- – Yolks 2 models.
- – Vanilla Essence 1 tablespoon.
- Licensed cream:
- – Pastry cream 300 g.
- – Milk cream 600 g.
- – Vanilla essence.
- – Unflavored gelatin 12 g.
- – Water to hydrate the gelatin 60 cc.
- – Clear strawberries 600 g.
- Syrup:
- – Water 150 cc.
- – Sugar 150 g.
- – Kirsch or some aroma.
We depart you the recipe for the well-known fraiser cake a cake with strawberries, pastry cream, diplomatic cream and syrup that may’t be taken any extra
PROCEDURE:
Biscuit:
1. Separate the yolk from the white.
2. Blanch the yolks with the essence and 1/3 elements of the entire sugar.
3. Beat the egg whites with the opposite a part of the sugar (2/3) till stiff, incorporating it little by little.
4. Sift the flour along with the starch.
5. Combine, alternating the yolk combination with the stiff egg whites.
6. Add the sifted flour and starch.
7. Fill a bag with a clean nozzle quantity 9. Form it into discs (2 models) on a plate with buttered parchment paper or silicone.
8. Sprinkle with powdered sugar and cook dinner in a preheated oven at 190 levels till golden brown, roughly 8 minutes.
For the pastry cream:
1. Warmth the milk with half the sugar.
2. In a bowl, combine the remaining sugar with the starch, add the eggs and blend properly.
3. As soon as the milk is sizzling, pour it little by little over the yolks, stirring continuously, and cook dinner all the preparation once more till it boils.
4. Taste with vanilla. Reserve properly lined.
5. As soon as chilly, use breaking the bond to make use of.
Licensed cream:
1. Make the pastry cream, taste it with vanilla. Add the beforehand hydrated and dissolved gelatin.
2. Homogenize with the cream at ½ level twice, beat and put aside
room temperature.
For meeting:
1. For the syrup, convey the water and sugar to a boil. It mustn’t evaporate.
2. Taste with kirsch and put aside.
3. Place a biscuit disc in a 24 cm diameter mould. Drizzle with syrup and place the halved strawberries towards the partitions of the mould (with out acetate).
4. Fill the middle of the cake with diplomatic cream and strawberries. End with the final biscuit disc. Imbibe.
5. Cool and enhance a skinny layer of Italian meringue or chantilly cream.
6. Unmold by heating it with a blowtorch or a sizzling fabric. Beautify with strawberries.
