Bavarian to strawberries on sponge cake

Preparation time: 120 minutes

Cooking time: 30 minutes

Ingredients (for 12 units):

For the sponge cake:

-4 eggs

-125 g of sugar

-125 g of flour

For the Bavarian:

-500 g strawberries

-1 lemon

-6 leaves of gelatine

-floweret 40 cl of liquid cream

-220 g sugar

For the topping:

-1 bottle of grout (Strawberry or Raspberry)

-2 leaves of gelatine

Preparation of the recipe:

Attention, this recipe is to make the day before!

First of all, I have a circle aboard high pastries, a plate and the baking paper.

Sponge cake: mix the 4 egg yolks with 125 g of sugar and work until the mixture whitens.

Add the flour and mix.

Beat the egg whites and mix gently into the dough.

Spread this paste in a regular layer in a circle in pastry on a plate topped with a sheet of baking paper.

Bake at 220 ° C (thermostat 7-8) until the dough is cooked (planting the tip of the knife).

When the cake is cooked, slip it on a dessert plate remove the baking paper leaving it in the circle PIN.

Bavarian: to soften the 6 leaves of gelatine in a bowl of water.

Wash and stem the strawberries.

Mix them with the lemon juice and add the 220 g of sugar (or 1 more if not needed).

Pour this mixture into a saucepan and add the gelatin leaves softened and wringed.

Stir until they melt.

-cool-

Climb the 40 cl of cream into chantilly (must be very cold cream).

When Strawberry mixture is cooled and starts a bit to take, add whipped cream.

Pour over the sponge cake in the circle in pastry and place in the refrigerator until the next day.

Overnight: move the blade of the knife on the edge of the circle to pastry for turning it out.

Topping: to soften 3 sheets of gelatin in water.

Heat broth in a saucepan, add the gelatin sheets and let cool a little.

Then drizzle on the Bavarian.

Put some in the refrigerator.

It's ready! Enjoy!