Ingredients:
To prepare the biscuit:
4 eggs
100 g flour
25 grams of cornstarch
120 grams of sugar
To prepare the drink:
80 grams of water
90 grams of sugar
1 tablespoon of red fruit liqueur such as kirch (optional)
For mousse:
800 to 900 g strawberrie
1 vanilla-sachet or 1 sachet vanilla sugar
120 g sugar
40 cl of whole liquid cream (30�t)
6 slices gelatin
Icing:
500 gm strawberry
50 grams of sugar
2 cl of water
2 sheets of gelatin
Preparation:
-Biscuits:
-Preheat oven to 6 degrees (180 degrees C ).
-In a salad bowl, beat egg whites until stiff, adding sugar little by little until you get a meringue. The eggs should be pressed. Step3: Incorporate the egg yolks into the meringue whites and mix gently with a spoon.
-Then add the flour and cornstarch. Always mix gently while raising the dough. Butter and flour mold 22-26 cm in diameter. Step5: Pour the mixture into the mould. Before cooking, sprinkle surface with powder sugar.
-Cooking for 10 to 12 min .
-Remove the pan a few minutes after baking, but before the biscuits have completely cooled.
-Syrup:
-In a saucepan, boil the water (and liqueur) and sugar.
-Remove pan from heat. For reservations.
-Strawberry mousse:
-First, put the gelatin slices in cold water. Then prepare the strawberry puree: cut the strawberries into pieces, and cook them with a tablespoon of sugar.
-Cook for several minutes over medium heat, stirring regularly, so that it does not stick to the bottom of the pan.
-After 5-10 minutes, when the result is almost completely liquid, put everything in a blender so that there are no more pieces.& putting it on fire about min, adding mashing vanilla to mashing.
-Blend strawberry puree with sugar. In saucepan, heat fruit purée to it boils. It should dissolve immediately.
-Keep a few minutes in the refrigerator to cool the resulting mixture.
-Lightly whip the whipped cream at first and then at a faster speed, gently insert into the cooled puree and mix gently, lifting with a spoon.
-With a brush, soak the biscuits in diameter. It is not useful to use all the syrup. Stop as soon as the cookie stops absorbing the syrup (otherwise the cookie will turn into porridge hope).circle, cover with strawberry mousse, and close the top of the circle with transparent film.
-Putting it in fridge for at least 6 h .5 Decorating cream: Soften gelatin in cold water for a few minutes. Meanwhile, with 500g strawberries, make strawberry puree by following step 4 again. Bring the mash to a boil. Pressed gelatin dissolves in it.
-To end pour the plaster over the entire surface of the mousse when it is hard, leaving the circle in place.
-Place in the refrigerator (at least 2 hours) with a transparent film until the top is set. Run a fine knife around the cake to remove it from the circle.
-Remove the circle and decorate it.
Enjoy!