For 6-8 people
1 kg of strawberries
150 g of flour
150 g of sugar
½ sachet of yeast
3 egg whites
150 g caster sugar
180 g of ointment butter
2 spoonfuls. Kirsch soup
100 g caster sugar
20 cl of water
4 tablespoons of kirsch
Preheat the oven (thermostat 6/180 ° C). Wash and scrape strawberries before cutting them in half in length. Reserve some for the decor.
With an electric whisk, beat the egg whites, add in order, the sugar, the yolks, the flour and the yeast. Be careful not to beat too long so that the whites do not fall back. Pour into a buttered mold (unless it is silicone) bake for 15-20 minutes. Let the sponge cake warm before unmolding on a wire rack, and allow to cool before slicing.
The cream: put the egg whites in a salad bowl with the sugar and a pinch of salt. Place the terrine on a pan of hot water and beat to obtain a shiny and firm mousse. Let this meringue cool down. Beat the cream butter, add the Kirsch and gradually add the meringue.
The syrup: put the sugar and water in a saucepan, bring to a simmer for 3 minutes, let cool and incorporate the Kirsch.
With a sharp knife remove the crust of the sponge cake and cut the sponge cake into 3 regular discs. Arrange the disc underneath on a dish, moisten it with a brush. Spread over a layer of 1.5 cm cream and place on top of the half-cutters, sliced on the outside, starting at the edge. Ask the 2th disc on the strawberries, and repeat the previous operation. Overlay the last disc of sponge cake and soak it with syrup. Equalize the edges for a beautiful presentation.
Decorate the cake with the strawberries before placing it in the refrigerator for at least 4 hours. 30 minutes before serving, take out and powder with icing sugar ...
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