“la vie en rose”
Because Spring has pink arms that always touch the sky…
200 g sugar
200 g water
Bring the water and sugar to boil for 5 minutes or until the sugar is completely disolved.
Remove from heat and let it cool down.
117 g sugar (33 g + 84 g)
83 g wheat flour
50 g cornstarch
Pre-heat the oven to 200ºC.
Grease and line a baking sheet with parchment paper.
Seive the flour with the cornstarch. Set aside.
Whisk the egg yolks with 33g of sugar until thick. Set aside.
Whisk the egg whites and add the sugar until firm and glossy.
Gently fold in the yolks mixture into the whites’ mixture.
Gently fold in the flours.
Spread a thin layer of the dough over the pan.
If needed use a spatula to make it even.
Bake for 5 minutes.
75 g strawberry pulp
5 g gelatin (2.5 sheets)
80 g sugar
325 g cream
Bloom the gelatin.
Heat a part of the pulp with sugar and dissolve the gelatin.
Semi-whip the cream and gently fold it into the previous mixture.
Pour this mixture into a pastry bag.
500 g strawberry jam
8 g gelatin (4 sheets)
Heat the jam without boiling.
Sieve and fold in the blossomed gelatin.
Use while warm.
Line the interior of the cake rings with food-safe acetate.
Cut stripes of the sponge cake the size of the cake rings and circles for the bottom.
Line the cake rings (bottom and sides) with the sponge cake.
Brush generously with the syrup the inner side of the cake.
Fill the ring with the strawberry mousse.
Top with the strawberry mousse.
Remove the acetate while the cake is still frozen.
Refrigerate until serving time.