Strawberry.
Ingredients
For the dough:
flour and butter to grease
125 g of sugar
4 eggs
Scracks of 2 lemons-Sicilians
125 g of wheat flour
1 tablespoon (tea) of yeast powder 50 g of butter at room temperature
For lemon syrup:
75 g sugar
Juice of 2 Lemons-Sicilians
70 ml of water
For strawberry coulis:
2 gelatin sheets (or 1 envelope powder)
120 g of kneaded strawberrie
2 tablespoons (soup) of sugar
Preparing the dough.
Preach the oven at 180 ° C. Grease with butter and flour a form of 23 cm, with removable background. In a bowl in a bath-water, put the sugar, the eggs and the lemon zest. Let it until it reaches 70 ° C. Beat the mix with the fouet until it forms a consistent cream. Take out of the bath-maria and beat into the mixer until it cools. Mix ⅔ of the flour with a spatula. Add the rest of the ingredients and mix gently. Pour into shape and bake for 30 minutes or until golden. Remove from the oven and let it cool.
Preparing filling and coverage.
Make the cream of icing as in the page recipe. 15 And let cool in the refrigerator. For lemon syrup, place the ingredients in a small pan, heat up to dissolve the sugar and boil for 2 minutes. Let cool. For Coulis, place the gelatin sheets in a bowl with cold water for 10 minutes. Knead the strawberries until a puree. Go through a sieve to remove all seeds. Add sugar to strawberry and cook over low heat until boiling. Take off the fire. Remove excess water from the gelatin, add it to the still warm puree and stir until dissolve. Let it cool a little.
Assembly.
Mount the Frasier in a removable background form (if it does not have the removable sides, place a butter paper strip around it). Cut the cake dough in half and place one of the pieces in the background of the shape, with the side cut up. Brush the lemon syrup on top of the cake. Wash the strawberries and cut them in half. Put them next to the shape with the cut off. Fill all the circumference of the way with them. With a bag of confection with nozzle, fill in with ⅔ of the confectioner's cream. Do not forget to fill out the spaces between strawberries. Gently, put more strawberries cut into the middle on top of the cream. Place the rest of the cream on top of the strawberry and smooth with a spatula. Place the other half of the disc with the roasted part. Brush with the remaining lemon syrup. Add strawberry coulis and refrigerate for at least 2 hours. At the time of serving, decorate with whole strawberries and remove the side flaps.
Win time. As this cake is mounted in a removable way, you can prepare it with a day in advance. This will allow the flavors to have better spread, leaving the sweet sweeth even more delicious. But it is important to make sure that the confectioner cream is well to keep the cake structure, or you will run the risk of seeing the strawberries from the side to loose from the filling.
Pâtissier tip.
Gelatin sheets can be dissolved in the microwave. To get a good result, place them in a bowl with cold water and leave it for 5 minutes to moisturize. Eliminate excess water and take the microwave for 15 seconds on average power. Remove and see if the leaves are completely softened. If you are still firm, go back to the microwave for a further 5 seconds. Repeat this operation until you get a viscous but not fully liquid result. He drilled the water that formed and use the gelatin immediately, adding it to the still warm strawberries puree.
Vary the finish.
You can replace marzipã cover gelatin (almond mass). Stretch the dough with a roll of mass on butter paper. Cut with a shape size knife and finalize sifting icing sugar.
For each chef, a filling.
There are some variations for this recipe. Auguste Escoffier, French chef known as the "King of Cooks", soaked the strawberries in liqueur and created a version using vanilla ice cream in place of the cream of icing. Gastón Lenôtre, famous French pâtissier chef, made a version adding ground pistachio to the cake mass, giving a greenish color. Whatever your variation, it is perfect for a sophisticated celebration.
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