- for biscuit:
- chicken egg – 3 pcs.
- sugar – 100 gr.
- wheat flour / flour – 100 gr.
- vanillin – 1 packet.
- salt – 1 pinch.
- baking powder dough – 1 tsp
- for cream:
- chicken egg – 2 pcs.
- egg yolk – 1 pc.
- corn starch – 15 gr.
- milk – 450 ml.
- sugar – 120 gr.
- white chocolate – 100 gr.
- butter – 100 gr.
- salt – 2 gr.
- gelatin – 10 gr.
- water – 60 ml.
- strawberries – 300 gr.
- for milk impregnation:
- condensed milk – 50 gr.
- water – 50 ml.
The number of ingredients is designed for a shape of 18-20 cm in diameter.
Beat eggs with salt, vanilla and sugar until stable peaks.
Can be divided into yolks and squirrels and beat separately, dividing the sugar in half.
Then, in 2-3 calls, add the previously double-sifted flour (+ baking powder, if you are not sure that you will beat the eggs correctly and well).
Gently but thoroughly mix, but not for long.
Bake at 170 degrees for 30-35 minutes.
Willingness to check with a wooden stick.
I let it cool slightly, cut it out of the mold, leave it to cool completely.
Then I wrap it in a bag and let it rest for 3-4 hours.
I combine gelatin with water and let it swell.
I combine eggs, yolk, salt, sugar, starch and mix well.
Then the milk is at room temperature and over medium heat bring to a boil, constantly stirring.
Remove, add chocolate, mix, then softened butter.
When the cream has cooled slightly, add the swollen gelatin.
I am mixing.
I put a few tablespoons of cream for the top layer.
I cut my strawberries into 4 parts, add to the cooled cream.
I combine the condensed milk with water and mix.
I lay the sides with an acetate film.
Korzh-impregnation-cream with strawberries-korzh-impregnation-cream-for the top layer.
I put it in the refrigerator for stabilization.
Decorate at will.