Fresia cake with strawberries
Cooking time150 min
An exquisite dessert in the purest French tradition. Translated from the French "fraise" - strawberry. This full bodied strawberry taste and aroma of this French dessert, I wanted to emphasize with strawberry liqueur. If you don't, then the impregnation can take a simple orange juice, for soaking gelatin in the mousse - plain water.
Mix the flour, ground almonds and baking powder.
Beat eggs with hot water, adding sugar, until thick.
Flour mixture to add to dough. Mix gently until the dough is not settled.
Pour the batter into the form (u2349 18-20 cm). Form bottom is better to lay a parchment.
Bake the cake for 20-25 minutes at 180u00b0C.
Sponge cake cut into two layers.
Soak cakes strawberry liqueur.
Gelatin, pour a liqueur.
Milk to boil.
RUB the yolks with sugar white.
Pour the egg yolks with milk, mix well.
Pour into a saucepan.
Cook, stirring, over low heat until thick.
At the end add vanilla. Cream cooling.
Gelatin to dissolve in a water bath.
Cream beat until thick.
Mix the cream with cream.
A thin stream pour gelatin. Mix well.
Strawberries washed and cut in half lengthwise.
6. Korzh put in the cooking ring. Along the boards to lay out halves of strawberries.
Pour part of the cream.
In the center lay the whole strawberries.
Pour ostavshimsja cream.
Top cover with the second Korzh.
Chocolate to melt.
Blend the strawberries and RUB through a sieve.
Melted chocolate mix with berry puree.
Pour the chocolate top cake.
Put the cake in the fridge overnight.