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!

Mascarpone and strawberry jam cake - recipe with step-by-step photos

Ingredients for 3 dough layers (18 cm in diameter):

• 5 eggs
• 5 spoons with flour
• 5 spoons with sugar
• a pinch of salt

Ingredients for the filling:

• 300 grams of fresh cream
• 250 grams of mascarpone
• 20 grams of sugar
• strawberry jam

Ingredients for the decoration:

• fresh fruits
• flowers
• fresh mint leaves

Prepare the dough layers:

Separate the egg yolks from the egg whites.

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

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

Divide the composition in 3 equal parts and bake them at 180 Celsius degrees for 8-10 minutes or until done.

Let the layers cool!

Prepare the filling:

Beat the fresh cream with the sugar.

Incorporate the mascarpone a bit at the time.

Assembling the cake:

On a plate, add the first dough layer then spread jam (as much and sweet as you prefer).

Put the filling in a posh and start making stiff peaks above the jam.

Continue in the same manner with the second and third layer.

Above you can add flowers, mint leaves, fresh fruits etc.

Let it sit in the fridge for at least 2 hours before serving!
Enjoy!