Strawberry

Preparation time: 45 minutes

Cooking time: 25 minutes

Ingredients (for 6 people):

For the sponge cake:

-5 eggs

-125 g of sugar

-30 g of flour

-70 g cornflour

-1/2 sachet of yeast

-1 pinch of salt

For the topping:

-35 cl milk

-4 egg yolks

-27 g cornflour

-50 g of sugar

-150 g of butter

-500 g large strawberries

-12 strawberries (for decoration)

-a few raspberries (for decoration)

-200 g of marzipan rose

-a few leaves in green marzipan

-10 cl of cane sugar syrup

-4 tablespoons of kirsch

-icing sugar

Preparation of the recipe:

Allow 6 hours refrigeration.

Preheat the oven thermostat 6 (180 ° C).

Beat the eggs with the sugar in a bowl. Place the bowl in a bain-marie moderate and continue to whisk the mixture until it triple in volume. Remove from the heat and continue to beat until cool.

Stir in the flour and melted butter. Pour into a square, buttered and floured. Place in the oven and cook for 25 to 30 minutes.

Turn out the warm cake on a grill.

Bring the milk to the boil. Beat the egg yolks and sugar until mixture whitening, then add the cornflour. Stir the milk, pour the cream in a heavy saucepan.

Bring to the boil and stir 1 minute.

Off the heat, stir in one third of the butter cut into pieces with half of the kirsch. Sprinkle with icing sugar and cool the custard.

Beat the robot the rest of the cream butter, then add little by little the cold custard.

Beat until the mixture is smooth and homogeneous, then do firm up 15 minutes to cool.

Wash, dry and trimmed the strawberries. Book 5 spoons in the finishing cream soup.

Cut the sponge cake in half the thickness. Soak her syrup mixed with 2 tablespoons of water and the rest of kirsch.

Ask one of the squares on a plate, hide it cream and put the biggest strawberries on the edge, the edge upward.

Continue to fill the inside of strawberries and cover cream.

Ask the second square of biscuit and spread the top with the rest of the cream.

Place the cake in the fridge, at least 6 hours.

With a sharp knife, cut the round of Strawberry in vertical, at 1 cm from edge.

Lower sue pink marzipan 2mm and cover to the top of the strawberry.

Decorate the wood strawberry, raspberry and leaves in green and pink almond paste.

Sercez Strawberry whole or in parts.