Ingredients
For 12 portions, 10" Ø springform cake tin
For the sponge base
3
Egg white(s)
pinch(es)
Salt
90g
Sugar
3
Egg yolk(s)
1sachet(s)
Vanilla sugar
90g
AP Flour
1tsp
Baking powder
50g
Strawberry jam, strained
For the cream
250g
QimiQ Classic Vanilla, room temperature
40g
Sugar
2tbsp
Lemon juice
250g
Heavy cream 36 % fat, beaten
To decorate
750g
Strawberries
Preparation
- Pre-heat the oven to 360° F (conventional oven).
- For the sponge base, whisk the egg white with salt and half of the sugar until stiff. Whisk the egg yolks with the remaining sugar and vanilla sugar until fluffy. Sift the flour/baking powder mixture into the egg yolks, add the egg white and fold everything together until combined. Pour the mixture into a cake tin (26 cm Ø) lined with baking paper and bake for 25 minutes. Allow to cool and remove from the tin.
- For the cream, whisk QimiQ Classic smooth. Add the sugar and lemon juice and mix well. Fold in the whipped cream.
- Place the sponge base in a cake ring and spread with strawberry jam and cover with a thin layer of cream.
- Halve approx. 14 strawberries and arrange around the inside of the cake ring with the cut edge facing outwards. Pour the remaining cream into the cake ring and smooth off the surface.
- Chill for at least 4 hours (preferably over night). Remove the ring and decorate as required.
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