ingredients

500 g strawberries (washed, sponged, hulled)
1 glass of kirsch

For almond sponge cake:
65 g almond paste (50% almonds)
85 g icing sugar
4 eggs
115 g flour
40 g butter, cold melted

For the cream mousse with vanilla:
50 cl of fresh whole milk
120 g of sugar
1/2 vanilla pod, split and scraped
6 egg yolks
50 g of Maïzena
425 g of ointment butter

For the decor:
White almond paste (50% almonds)
Strawberries in wedges / currant branches
Icing sugar

Equipment

1 robot
1 mold of 24 x 30 cm, buttered and floured
1 dessert frame (top) 20 x 24 cm (for mounting)

Steps

Prepare the sponge cake

1) Preheat the oven to 180 ° C (th.6).
In the robot, with the leaf and in first gear, work the almond paste with the sugar.
Replace the leaf with the whisk and add the eggs gradually.
Increase the speed and, as soon as the dough is well aerated (after 8-10 min), stir in the butter.

2) With the spatula, then add the flour in a large circular motion.

3) Pour the dough into the mold, smooth and bake 20-25 min.
Check the cooking with the tip of a knife, which should come out dry.
Unmould immediately on a sheet of parchment paper and allow to cool.

Prepare the muslin cream

1) Boil the milk with the vanilla seeds and half of the sugar.
Whip the yolks with the rest of the sugar, then add the cornstarch.
Pour over the hot milk, whip.
Put back in the saucepan, bring to the boil whisking.

2) Remove from the heat and, as soon as the cream is at room temperature, add the butter with the whisk: 2 times vigorously.
Shoot and reserve 1 hour in the fridge.

Mount the strawberry

1) With a saw blade, remove the "skin" of the sponge cake.
Then cut the sponge to the size of the frame, then in 2 in the thickness.
Put a rectangle in the frame, soak kirsch.

2) Spread a thick layer of muslin cream, push in the strawberries, tight against each other, pointing upwards.
Sprinkle with sugar, brush with kirsch.

3) Spread the cream, smooth and cover with the 2nd rectangle.

4) Tamp, soak with kirsch, brush with a thin layer of cream.

5) For the decor, sprinkle the almond paste with icing sugar and spread it finely.

6) Cut a sheet the size of the strawberry, cover it.
Book 2 hours cool.

7) Just before serving, pass the blade of a knife inside the frame, remove it.
Decorate the strawberry with strawberries and currants, and enjoy.

tips

The cream muslin It is a pastry cream mounted in butter. Despite the presence of butter, it is very melting and light. If you have any left, enjoy it in a teaspoon verrine with seasonal fruits!