Moulinex Masterchef Grande, Книга рецептов, Страница: 15 / 146

08 / 09
Strawberry cream cake
For the sponge cake:
• 4 eggs
• 125 g caster sugar
• 125 g flour
For the mousseline cream:
• ½ l milk
• 250 g sugar
• 4 eggs
• 70 g flour
• 250 g softened butter
• 1 vanilla pod
• 40 g kirsch*
• 500 g strawberries
• 1 cake ring
• Marzipan
• Icing sugar
Prepare the sponge cake: Preheat the oven to 210°C.
In the stainless steel bowl with the multi-prong whisk
attached, whisk the eggs and sugar at maximum speed
for 5 minutes until you have a white mixture. Stop the
appliance, then add the sifted flour by hand, folding
upwards from the bottom of the bowl with a spatula.
Line a 40 x 30 cm baking tray with baking paper. Pour
the mixture into the lined tray and smooth with the
spatula, then bake for 7 minutes. Leave to cool and
cut into 2 identical sponge discs using the cake ring.
Prepare the mousseline cream: Cut the vanilla pod in
half and scrape out the vanilla seeds. Pour the milk into
a saucepan, with 125 g of sugar and the vanilla seeds.
Bring to a boil. During this time, pour 125 g of sugar
and the eggs into the stainless steel bowl, attach the
multi-blade whisk and whisk for 2 minutes at maximum
speed. add the flour and mix again for 30 seconds at
speed 4. Add ¼ of the boiling milk onto the eggs and
mix for 30 seconds at speed 2.
Pour this mixture into the saucepan with the rest of the
milk and heat over a medium flame, whisking continuously
by hand, until it forms a thick cream. When the cream
has thickened pour it into a bowl, cover it with cling
film, and leave to cool to room temperature for 1 hour.
Wash and dry the stainless steel bowl. Add the cream
that you had set aside and whisk it at speed 6. After
1 minute, turn the processor down to speed 3 and
gradually add the softened diced butter. Continue to
whisk for 30 seconds until a smooth mixture forms.
Add the kirsch to the preparation and mix for another
30 seconds at speed 6.
Assembly: Line the metal cake ring with parchment
paper. Place 1 of the 2 sponge discs in the bottom
of the cake ring and keep the second to place on
the top of the cake. Cut the strawberries in half and
place them around the circumference of the ring, with
the cut surface facing outwards. Place a third of the
cream inside the cake ring and spread out well. Add
the chopped strawberries and then add a thin layer
of cream on top. Finish by adding the second sponge
disc on top of the strawberry cream cake. Cover the
strawberry cream cake with cling film and place it in
the refrigerator for 24 hours. Remove the cream cake
from the refrigerator 30 minutes before serving in order
to finish decorating.
To decorate the cake, roll out the marzipan on the work
surface preferably dusted with icing sugar. Cut out a
disc of marzipan the same size as the cake ring and
place it on top of the strawberry cream cake.
Tip: decorate your strawberry cream cake with a few
strawberries.
* Alcohol abuse can seriously damage your health -
drink responsibly.
bowl whisk
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12-13