Frezier cake with strawberries

Exquisite dessert in the best French traditions. Translated from the French "fraise" - strawberries. I wanted to emphasize this rich strawberry taste and aroma of this French dessert with the help of strawberry liqueur. If you do not have this, then you can take simple orange juice for impregnation, and ordinary water for soaking gelatin in mousse.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Dough:

Flour

100

Sugar

100

Water (boiling water)

Almonds (ground)

Eggs

Baking powder

0.2

Impregnation:

Liquor (strawberry)

Filling:

Strawberries

300

Mousse:

Sugar

Liqueur (strawberry)

Cream (33-35%)

300

Milk

100

Gelatin

Egg yolks

Vanilla sugar

Top layer:

Strawberries

White chocolate

120

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 26 % 11 g

Carbohydrates 63 % 27 g

254 kcal

GI: 19 / 4 / 78

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Dough.
Step 2:
Mix flour, ground almonds and baking powder.
Step 3:
Beat eggs with hot water, adding sugar, until thick.
Step 4:
Add the flour mixture to the dough. Mix gently so that the dough does not settle.
Step 5:
Pour the dough into the mold (⍉ 18-20 cm). It is better to cover the bottom of the mold with parchment.
Step 6:
Bake the cake for 20-25 minutes at 180 ° C.
Step 7:
Cut the sponge cake into two cakes.
Step 8:
Soak the cakes with strawberry liqueur.
Step 9:
Cream.
Step 10:
Pour the gelatin with liqueur.
Step 11:
Boil the milk.
Step 12:
Grind the yolks with white sugar.
Step 13:
Pour the yolks with milk, mix.
Step 14:
Pour the mass into a saucepan.
Step 15:
Cook, stirring, over low heat until thickened.
Step 16:
At the end, add vanilla. Cool the cream.
Step 17:
Dissolve gelatin in a water bath.
Step 18:
Beat the cream until thick.
Step 19:
Mix cream with cream.
Step 20:
Pour gelatin in a thin stream. Mix it up.
Step 21:
Filling.
Step 22:
Wash the strawberries and cut them in half lengthwise.
Step 23:
6. Put the cake in the cooking ring. Put the halves of strawberries along the sides.
Step 24:
Pour part of the cream.
Step 25:
Put whole strawberries in the center.
Step 26:
Pour the remaining cream.
Step 27:
Cover the top with a second cake.
Step 28:
Fill.
Step 29:
Melt the chocolate.
Step 30:
Puree strawberries and rub through a sieve.
Step 31:
Mix melted chocolate with berry puree.
Step 32:
Pour chocolate over the top cake.
Step 33:
Put the cake in the refrigerator overnight.