For 9 servings
2 l Debic Stand & Overrun
88 g sugar
5 g basil leaves
3 trays of 60 x 40 cm
240 g Debic Constant Butter
324 g flour
200 g milk
6 g vanilla powder
500 g eggs
408 g egg yolks
288 g sugar
800 g egg whites
1 kg fresh strawberries
40 g sugar
600 g Debic Stand & Overrun
Debic products used
Debic Stand & Overrun 1L
- An average overrun of 160%
- Superb stand without the risk of collapsing
- Rich cream taste and smooth mouthfeel
Add the sugar to the remaining cream and beat lightly to the desired firmness.
Stir in the basil cream.
Melt the butter and fold in the flour.
Blend in the hot milk with the vanilla, eggs and egg yolks.
Pass through a sieve and beat the batter until airy.
Fold the egg whites whipped with the sugar, little by little.
Spread the batter across the 60 x 40 cm baking sheets (875 g batter per sheet).
Bake at 150°C for 15 minutes.
Spread the basil cream on the sponge.
Sprinkle with the finely sliced strawberries.
Roll up the sponge.
Mix the sugar with the cream and beat until airy.
Pipe the whipped cream using a piping bag with a Saint-Honoré onto the sponge.
Decorate with a few strawberries, gold leaf and mint leaves.