Ingredients
125 g egg whites
150 g sugar (1)
216 g eggs
30 g sugar (2)
150 g almond flour
48 g soft flour
3 g cornflour
2 g salt
27 g Debic Cake Butter
72 g strawberry purée
18 g sugar
3 g gelatine powder
15 g water
54 g Debic Végétop
1 g lemon zest
200 g strawberry purée
40 g sugar
20 g glucose
6 g gelatine powder
30 g water
175 g milk
1 g vanilla
98 g sugar
10 g gelatine powder
50 g water
370 g Debic Végétop
23 g sugar
23 g Debic Cake Butter
23 g hazelnut flour
23 g soft flour
1 g lemon zest
48 g white chocolate
12 g cocoa butter
28 g water (1)
85 g Debic Végétop
125 g sugar
125 g glucose
40 g invert sugar water-soluble red colouring
170 g white chocolate
8 g gelatine powder
35 g water (2)
20 g neutral glaze
Preparation
Whip the egg whites with the sugar (1) separately, whip the eggs with the sugar (2).
Gently fold the two mixtures and add the sifted dry ingredients.
Finally, add the melted Cake Butter.
Spread 700 g of the mixture in a baking tin and bake at 190°C for 7-9 minutes and chill.
Cut out two 16 cm discs.
Heat the purée with the sugar to 60°C, add the previously hydrated gelatine.
When the mixture reaches 29°C, add the whipped Végétop.
Pour over the biscuit and blast-chill.
Bring 3/4 of the purée to 60°C with the sugars, add the previously hydrated gelatine and finish with the remaining purée.
Pour over the strawberry cream and chill again.
Heat the milk, vanilla and sugar to 60°C.
Add the hydrated gelatine.
When the mixture reaches 29°C, fold in the semi-whipped Végétop.
Mix all the ingredients, except the chocolate and cocoa butter, together until you have a sandy mixture.
Spread onto a baking tray and bake at 160°C for 20 minutes.
Leave to cool.
Melt the chocolate and cocoa butter, add the crumble and spread the mixture onto a baking tray.
Cut out two 16 cm discs.
Bloom the gelatine powder with the water (1).
Cook the water (2), Végétop, sugar, glucose and inverted sugar to 104°C.
Pour over the white chocolate and mix.
Add the gelatine mass, neutral glaze and red colour agent.
Emulsify with a hand blender and leave to crystallize for 12 hours.
Use at 30-32°C.
Assembly
Fill 3/4 of the mould with the cream mousse, add the insert and cover with more mousse.
Finish the assembly with the white chocolate crumble and blast-chill.
Glaze the cake straight from the freezer at -18°C.
Finishing touch
Decorate with two strips of whipped Végétop cream, strawberry slices and leaves.
