Strawberry Easter Cake

1/ Shortcrust pastry

Ingredients

• Kneaded butter : 360 g
• Icing sugar : 180 g
• Salt : 2 g
• Flour T65 : 260 g

Instructions

Cream together the softened butter, sugar, and salt. Stir in the flour. Roll out 800 g of dough onto a baking sheet. Bake at 147 °C (290 °F) for 25 minutes.

2/ Almond dacquoise biscuit

Ingredients

• Egg whites in powder : 10 g
• Caster sugar : 360 g
• Salt : 4 g
• Flour T65 : 480 g
• Egg whites : 240 g
• Sifted icing sugar : 60 g
• Almond flour : 60 g

Instructions

Mix together the granulated sugar, salt, and egg whites in powder. Pour this mixture over the egg whites, stir, and let it dissolve. Whip the meringue to soft peaks. Sift the icing sugar with the flour. Add the almond flour. Fold this mixture into the meringue. Cut a 1200 g sheet into each frame and dust with powdered sugar. Bake at 175 °C (350 °F) for 20 minutes.

3/ Strawberry coulis

Ingredients

• 60 D.E. Glucose syrup : 200 g
• Fruit'Puree Strawberry : 800 g
• Caster sugar : 200 g
• NH pectin : 28 g
• Fruit'Puree Strawberry : 800 g

Instructions

Heat the Fruit’Purée Strawberry with the glucose to 50 °C (122 °F). Stir in the sugar, previously mixed with the pectin. Bring to a boil. Add the second batch of cold Fruit’Purée Strawberry, then blend. Let cool. Fill two 1000 g layers per frame.

4/ Strawberry soufflé

Ingredients

• Egg whites in powder : 20 g
• Caster sugar : 100 g
• Fruit'Puree Strawberry : 120 g
• Gelatin powder : 10 g
• Fruit'Puree Strawberry : 50 g
• Fruit'Puree Strawberry : 500 g
• Cream UHT 35 % : 200 g

Instructions

Whip the cream until frothy. In a separate bowl, combine the sugar and egg whites in powder. Pour over the Fruit’Purée Strawberry (1), stir, and let it melt. Whip the meringue to a soft peak. Hydrate the gelatin with the Fruit’Purée Strawberry (2). Let it bloom. Heat the gelatin mixture to 80 °C (176°F). Fold the Fruit’Purée Strawberry (3) into the whipped cream. Fold this mixture into the meringue. Add the warm gelatin mixture. Finish mixing quickly. Spread a 1250 g layer over the coulis.

5/ Smooth vanilla cream

Ingredients

• Caster sugar : 94 g
• Whipped egg whites : 125 g
• Milk : 163 g
• Cream UHT 35 % : 163 g
• Caster sugar : 56 g
• NH pectin : 6 g
• Vanilla paste : 13 g
• Egg yolks : 150 g
• Whipping cream 35 % : 500 g

Instructions

Pour the castor sugar (1) over the egg whites, stir, and let it dissolve. Whip the meringue to a “shaving foam” consistency. First, mix the granulated sugar with the NH pectin. Heat the milk and cream to 50 °C (122 °F), then stir in the castor sugar (2) and the pectin. Bring to a boil. Remove from the heat, stir in the previous mixture, then blend. Transfer to a bowl and let cool. Whip the custard and fold it into the whipped cream. Finish mixing.

6/ Assembly

Instructions