Business Congratulations For Marriage

Fraisier


sponge


5 eggs 150g sugar 60g flour
T45

60 g cornstarch 20 ml lemon juice (type Pulco)

Separate whites and yolks. In a bowl, add 100g of sugar and egg yolks and beat until white. Add lemon juice.
Whisk egg whites until stiff and gradually put remaining sugar.
Stir one third of whites in the preparation, lifting the mass with a spatula, without crushing. Sift together flour and cornstarch, above the mixture.
Add remaining whites and mix with a spatula, lifting the edges up and down and turning a lap of each stroke of the spatula.
Pour into pan and bake about 40 minutes, 150 ° C. therm

Cream


3 eggs 60 g caster sugar 250 g mascarpone

2 sheets of gelatin 1 tablespoon kirsch


Separate whites and yolks. In a bowl, whisk the yolks with sugar until frothy. Add the mascarpone, whisking until smooth. Then add 1 c. chopped 2 tablespoons kirsch + tablespoons of boiling water which is melted in 2 sheets of gelatin (the leaves have been previously soaked in a bowl of cold water 3 or 4 minutes to soften them, they are filtered and mixed to prepare very hot) : the very well to smooth whipped mascarpone.
Beat the egg whites until stiff, fold into the mixture, lifting with a spatula. Preparation of strawberry



Wash and hull strawberries and cut them in half. Cut cake
the thickness in half using a serrated knife.
Use a cake pan with removable bottom. In the bottom of the pan put the bottom part of the cake and cover with a layer of cream
have halved strawberries around the pan, cut side against the mold. Then pour half the cream and remaining strawberries (keep 3 or 4 for the decor), then top with remaining cream.
Place on the top disk of cake left.
Refrigerate 3 to 4 hours minimum can be prepared the day before.
Decorate the cake with whipped cream, sugar ... etc