French strawberry cake
By VicentaLakin
Fresh strawberry mousse and lemon cream mousse are wrapped in sour and sweet jams, with heart to make a nice layer of cake。
Recipe Recommendations
- eggs one
- fine sugar 30g
- Ultra-fine almond powder 15g
- low-gluten flour 20g
- strawberry jam 50g
- lemon juice 10ml
- gelatin tablets 3.5G
- light cream 70ml
- Brandy and Cherry 15ML
- syrup 20ml
- yogurt 50ML
- lemon peel
- strawberry pulp 60g
- mirror pectin appropriate amount
- blueberry a little
- strawberry appropriate amount
- nine-story tower blade a little
Steps for French strawberry cake
1
almond sponge cookies are ready for an egg of food, 30 g fine sugar, 15 g almond powder, low-banded flour 20。
2
almond flour 15g, low-banded flour 20g mixed for screening。
3
The yolk is separated。
4
the egg purifier was beaten twice by 20 g of fine sugar to a hard hair bubble. raise the eggbeater to leave a straight angle。
5
the egg yolk is broken up by 10 g with a little bit of protein cream。
6
Add protein cream。
7
Flip evenly。
8
Add sifted powder。
9
切半Flip evenly。
10
Rewinded into a 22*17-size mould and baked in a pre-heated oven. 190 degrees up and down the middle, baked for 8-9 minutes。
11
fresh strawberry mousse prepares the food: strawberry jam 50g, lemonade 10ml, glitches 3.5g, light cream 60ml。
12
leather cream, 60 ml, is distributed to eight。
13
strawberry jam, 50g, lemon juice, 10 ml, boiled with a glitting slice of tardiness, evenly blended to melt。
14
Add light cream mixed evenly。
15
Moose fell into a 15*10 mold and sent it to the freezer。
16
french strawberries are ready to eat: strawberry jam 100 ml, glitting slice 3g。
17
strawberry jam 100 ml boiled, added to the leachate blistered glitting tablets, evenly blended to melt the glitting tablets。
18
French strawberries plowed into Moose and sent to freezer。
19
brandy bourbon is ready for food: brandy cherry 15 ml, 18 degrees bourbon 20 ml. the cherries are 15ml and 18 degrees of molasses 20ml。
20
Almond sponge cookies are cut into two moulds, with a brandy syrup on their surface, a cracker embryo code inside the mold, and a brandy molasses on their surface。
21
lemon cream moose is ready for food: yogurt 50 ml, sugar 10 g, lemon swirl 1/3, glitches 3.5 g, cream 70 ml and strawberry meat 60 g。
22
the yogurt is 50 ml, fine sugar 10g, evenly mixed。
23
the dichotomy water is melted with a glitting of 3.5 g of glytine and evenly mixed with yogurt。
24
Add a third of the lemon peel evenly。
25
light cream 70ml to 7 for distribution。
26
Add evenly in two stages。27
Moose fell inside the mold and put it in strawberry fruit。
28
Almond sponge crackers with a moose code and a bottled glucose。
29
Surface decorations: mirror gum, strawberry jam, pistachio, blueberries, strawberries, nine-storey tower leaves. The surface is covered in mirror gum, strawberry jam。
30
The wind blower rang for a week, slowly disfigured。
31
Look after the disempowerment。
32
Heated with a knife, heated into strips, decorated with strawberries, blueberries, nine layers of leaves..
33
Load the plate