Lovely simple entremets with only three elements: cake, gelee and mousse. The strawberry really shines.
For the vanilla cake:
- 2 eggs, yolks and whites separated
- 100gr sugar
- 70ml milk (150gr)
- 1/4 tsp vanilla extract
- 100gr flour
- 1 tsp baking powder
For the strawberry gelee:
- 500gr frozen strawberries
- 75gr sugar
- 5 sheets of gelatin
For the strawberry mousse:
- 250gr still frozen strawberries
- 30gr sugar
- 3 sheets gelatin
- 200ml heavy cream
Makes 8 individual cakes
Make the cake:
Line a baking tray with baking paper – pick one which is big enough for eight 8cm discs.
Whip up the egg yolks with the sugar for 3 minutes. Add the milk and vanilla extract to the beating yolks and whip for 7 more minutes, so a total of 10 minutes.
Combine the flour and baking powder. Gently fold the flour mixture into the foamy eggs.
Whip up the egg whites until soft peaks and gently fold those into the batter.
Pour the batter into the baking tins.
Bake the cake for 10 minutes on 180°C.
Remove the cakes from their tins and leave to cool.
Make the strawberry gelee:
Blend the strawberries with the sugar to a puree. Take 3 tablespoons and heat this.
Soak the gelatin for 5 minutes in cold water. Squeeze the water from the gelatin and stir this into the hot strawberry puree. Combine the gelatin strawberry with the cold puree.
Pour everything in a 30cm square cake tin which is lined with cling film. Leave to set.
Make the strawberry mousse after the cake has cooled and the gelee has set:
Soak the gelatin sheets in cold water for 5 minutes.
Puree the strawberries with the sugar. Take 3 tablespoons of the strawberry puree and heat this in the microwave until hot but not boiling. Squeeze out the gelatin and dissolve it in the hot strawberry pulp.
Whip the cream to soft peaks. Stir the gelatin strawberry puree into the remaining puree, stirring well. Fold it into the cream. Pour it into a piping bag, don’t yet snip off the end.
Combine into lovely cakes:
Cut 8cm discs from the cake, place this in the middle of a 10cm pastry ring of 4cm high.
Cut the top off the pastry bag holding the mousse. Pipe around the cake discs. Only around, you want to make sure the bottom is filled without gaps and give the jelly something to stick to, but not create a middle layer.
Top the cake with a 8cm disc of strawberry gelee, pushing down into the mousse on the sides.
Top with strawberry mousse and flatten with a palette knife.
Leave to set, then place them on a glass and push the rings down to release the cakes.
Serve as they are, with white chocolate coral or with slow roasted strawberries.