For the cookie:
- 4 eggs
- 100g of flour
- 25g cornstarch
- 120g sugar
- For the syrup:
- 80g water
- 90g sugar
- 1 tablespoon of red fruit liqueur such as kirsch for example (optional)
For the mousse:
- 800 to 900 g strawberries
- 1 vanilla pod or 1 sachet of vanilla sugar
- 120g sugar
- 40 cl of full liquid cream (30�t)
- 6 sheets of gelatin
- 500g strawberries
- 50g sugar
- 2 cl of water
- 2 sheets of gelatin
The biscuit: Preheat the oven to th 6 (180°C).
In a salad bowl, beat the egg whites while adding the sugar little by little until obtaining a meringue.
Whites should be compact.
Add the egg yolks to the meringue whites, mixing gently with a spatula.
Then add the flour and cornstarch.
Always mix delicately by lifting the dough.
Butter and flour a 22-26 cm diameter mold.
Pour the batter into the mold.
Before baking, dust the surface with icing sugar.
Bake 10 to 12 minutes.
Unmold a few minutes after baking, but before the biscuit has completely cooled.
Syrup: In a saucepan, bring the water (and liqueur) and sugar to a boil. Remove the saucepan from the heat. To book.
Strawberry mousse: First, soak the gelatine leaves in cold water.
Next, prepare a strawberry purée: cut the strawberries into pieces, cook them with a tablespoon of sugar.
Cook for several minutes over medium heat, stirring regularly so that the bottom of the pan does not stick.
After 5 to 10 minutes, when the result is almost entirely liquid, put everything in a mixer so that there are no more lumps.
Then put back on the heat for a few minutes, adding the vanilla purée. Mix the strawberry purée with the sugar.
In a saucepan, heat the fruit puree until boiling.
Squeeze the softened gelatine by hand and incorporate it out of the heat into the very hot fruit purée.
It should melt instantly.
Refrigerate for a few minutes to cool the resulting mixture.
Beat the whipped cream, gently at first then more quickly, gently incorporate it into the cooled puree and mix gently, lifting with a spatula.
Using a brush, soak the biscuit in syrup.
It is not necessary to use all of the syrup.
Stop as soon as the biscuit no longer absorbs the syrup (otherwise the biscuit will turn into a kind of porridge).
Put the biscuit on a serving dish (or on a baking sheet), surround it with an adjustable circle, cover with strawberry mousse, and close the top of the circle with a transparent film.
Placing in refrigerator for at least 6 h.
The icing: soften the gelatin in cold water for a few minutes.
Meanwhile, with the 500 g of strawberries, make a strawberry purée by following step 4 again.
Bring the puree to a boil. Melt the drained gelatin in it.
Pour the grout over the entire surface of the foam when it is firm, leaving the circle in place.
Put back in the refrigerator (at least 2 hours) with transparent film until the top is set. Run a smooth knife around the cake to loosen it from the circle.
Remove the circle and decorate.