C
clara
Guest
Ingredients:
250 gms. Fresh milk
75 gms. Sugar
10 pcs. Eggyolks
20 gms. Dissolved gelatin
500 gms. Fresh cream
15 gms. Grand Marnier
175 gms. Fresh strawberry juice
500 gms. Strawberry butter icing
2 pcs. White sponge cake
Directions:
Combine sugar, fresh milk and eggyolks in a bowl. Place the bowl over simmering water (bain marie-70 °C) and heat, whipping constantly until the mixture becomes thick. Set aside to cool. Whip the fresh cream until stiff. Fold the whipped cream into the egg mixture. Mix until completely smooth. Add the dissolved gelatin and Grand Marnier. Divide mixture into two parts. Add strawberry juice into one part of the mixture. Pour white cream mixture in the savarin mould. Cut the fresh strawberry in halves.
Place strawberries on chilled white cream. Pour strawberry cream mixture onto strawberries, to get two layers. Repeat this until you get four layers. Cover the layers with white sponge cake and finish the cake. Chill overnight. To remove the cream cake from the mold . quickly dip the bottom in the warm water, pushing gently the chilled cream cake to let in air and release the suction. Invert onto underliner and slowly remove the mold. Lastly, spread strawberry butter icing on it and decorate with fresh strawberry or chocolate decor and caramel spun sugar.
250 gms. Fresh milk
75 gms. Sugar
10 pcs. Eggyolks
20 gms. Dissolved gelatin
500 gms. Fresh cream
15 gms. Grand Marnier
175 gms. Fresh strawberry juice
500 gms. Strawberry butter icing
2 pcs. White sponge cake
Directions:
Combine sugar, fresh milk and eggyolks in a bowl. Place the bowl over simmering water (bain marie-70 °C) and heat, whipping constantly until the mixture becomes thick. Set aside to cool. Whip the fresh cream until stiff. Fold the whipped cream into the egg mixture. Mix until completely smooth. Add the dissolved gelatin and Grand Marnier. Divide mixture into two parts. Add strawberry juice into one part of the mixture. Pour white cream mixture in the savarin mould. Cut the fresh strawberry in halves.
Place strawberries on chilled white cream. Pour strawberry cream mixture onto strawberries, to get two layers. Repeat this until you get four layers. Cover the layers with white sponge cake and finish the cake. Chill overnight. To remove the cream cake from the mold . quickly dip the bottom in the warm water, pushing gently the chilled cream cake to let in air and release the suction. Invert onto underliner and slowly remove the mold. Lastly, spread strawberry butter icing on it and decorate with fresh strawberry or chocolate decor and caramel spun sugar.