Strawberry cake with ganache mounted
– sponge cake soaked in syrup,
– ganache.
– fresh strawberries,
– mascarpone whipped cream.
Materials used
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
– Angled spatula
– Rhodoïd film 4.5cm high
– Square frame 12X12x4.5 cm
– Fluted socket
Ingredients
The sponge cake
2 eggs55 g sugar25 g flour25 g cornflour
Mounted ganache100g white chocolate50g hot liquid cream150g cold liquid cream2g gelatine
Mascarpone whipped cream100g liquid cream50g mascarpone15g powdered sugar
Assembly and decorationStrawberriesSyrup (30g water, 30g sugar, 1 cap alcohol)
The recipe
Serves about 4 to 6
The sponge cake2 eggs55 g sugar25 g flour25 g cornflour
Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Sift in the flour and cornflour and stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes.
After cooling, peel off the baking paper and cut out two rectangles slightly smaller than your square frame to make room for the strawberries. Place the first cookie at the bottom of your frame.
Mounted ganache100g white chocolate50g hot liquid cream150g cold liquid cream2g gelatine
Place the gelatine sheet in a large bowl of cold water. Heat the 50g liquid cream in a saucepan. Turn off the heat and add the softened gelatin. Melt the white chocolate in the microwave and add the hot cream. Mix well. Top up with the cold cream. Mix again. Set aside in a bowl, filter on contact and chill for at least 4 hours.
Assembly
Place a 12 cm pastry frame on your plate. Cover with rhodoïd film. Arrange strawberries, cut in 2, all around. Place the first sponge cake on the bottom. Brush the sponge cake with syrup. Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from heat and add a small capful of alcohol.
Mix well. Take the ganache from the fridge, beat it with an electric mixer and fill a piping bag with it. Poach some ganache, a few strawberries cut into pieces, some ganache, the second sponge cake soaked in syrup, then finish with a little cream. Smooth with an angled spatula, then set aside in a cool place for at least 4 hours to allow the butter to harden and give your strawberry cake a firm hold.
Mascarpone whipped cream100g liquid cream50g mascarpone15g powdered sugar
Whip the cold cream with the mascarpone using an electric mixer. Gradually add powdered sugar. Fill a piping bag fitted with a fluted tip and poach the whipped cream on top. Garnish with strawberries.
