Strawberry entremet - recipe

Ingredients for the dough layers:

• 6 eggs
• 6 spoons with sugar
• 6 spoons with flour
• a bit of salt

Ingredients for the strawberry mousse:

• 350 grams of fresh strawberries
• 300 grams of fresh cream
• 250 grams of mascarpone
• 160 grams of sugar
• 4 grams of gelatin

Ingredients for the strawberry jelly:

• 300 grams of strawberries
• 30 grams of sugar
• 4 grams of gelatin

Ingredients for the decoration:

• 400 grams of fresh cream
• 30 grams of sugar

Prepare the dough layers:

Beat the egg whites with the salt and the egg yolks with the sugar.

Mix the beaten egg yolks with the beaten egg whites and the flour.

Divide the composition in 3 equal parts.

In an oven tray, on a baking paper bake these layers one by one.

Bake at 180 Celsius degrees for 10 minutes or until golden brown.
Let them cool!

Prepare the filling:

In a pan, add the strawberries and the sugar and let them simmer for 40 minutes.

The strawberries were full of water because of the rainy weather and we wanted to be more like a syrup. Mix in the hydrated gelatin until well dissolved.

Strain the strawberries and let it cool!

Meanwhile beat the fresh cream. Add the mascarpone and beat for another minute.

Add the cold, strained strawberries and mix until well incorporated.

Put it aside.

Prepare the strwaberry jelly:

In a pot, add the strawberries and the sugar and let it simmer for 20 minutes.

While still warm, add the hydrated gelatin and mix until well dissolved. Strain the composition and let it cool at room temperature!

Assembling the cake:

First divide the mousse in 3 equal parts.

On a plate in a circle, add one layer of dough then one part of the mousse. Put it in the fridge for 10 minutes until it stabilizes.

Take it out from the fridge and put another layer of dough and another part of the mousse. Put it back in the fridge for another 10 minutes. Continue with the last layer of dough and the last part of the mousse. Put it back in the fridge for another 10 minutes.

Now the jelly should be cold already so pour it over the last layer of strawberry mousse.

Put it back in the fridge over night!

The next day, beat the fresh cream with the sugar and cover the edges of the cake with it.

Make some round floral shapes on top and the cake is ready to be served.

Enjoy!