Fraisier, sponge cake with kirsch mousseline cream and strawberries

Ingredients

• 125 g of flour
• 125 grams of sugar
• 4 eggs
• 80 g of melted butter
• 500 ml of milk
• 4 egg yolks
• 100 g of semolina
• 65 grams of flour
• 3 sheets of gelatin
• 250 g of butter
• 50 ml of cherry liqueur
• 300 ml of water
• 300 g of semolina
• 50 ml of strawberry liqueur
• 750 g of strawberries
• 100 g of powdered sugar
• 250 g of fondant
• 200 g of almond paste

Sift the flour.

In a water bath that is not too hot, whisk the eggs and sugar until the mixture reaches 45-50 °C, then remove from the water bath and continue whisking until it cools: the batter should form a ribbon.

Gently incorporate the flour and melted butter, and spread evenly on a baking sheet lined with parchment paper.

Bake at 220 °C, remove the parchment paper, and let it cool.

Soak the gelatin in cold water. Prepare a pastry cream using the milk, egg yolks, sugar, and flour.

In the still-warm cream, add the drained gelatin and 125g of butter. Add the remaining butter once it has cooled, and beat until it forms stiff peaks. Flavor with kirsch. Keep refrigerated until it begins to set.

Bring the water and sugar to a boil, then simmer for one minute. Let it cool, and then flavour it with strawberry liqueur.

Cut two rectangles of sponge cake. Place one in a frame and moisten it with syrup.

Arrange the sliced strawberries, cut-side facing outwards, along the edges of the plate, and place the whole strawberries in the center. Then, cover with a layer of whipped cream.

Place the second rectangle, moisten it, and apply a thin layer of cream.

Cover with a layer of almond paste, dusted with powdered sugar (or fondant), and refrigerate for at least 2 hours before serving.