1/2 liter of milk 250 gr of flour 3 eggs A pinch of salt 40 gr brown sugar 40 gr melted butter
Preparation:
Pour the milk in a whisking bowl. Add the eggs and whisk well.
Sift the flour and add it little by little to avoid crumbles.
Add the sugar and a pinch of salt.
Melt the butter, whisk prior to adding it to the preparation.
Let it sit in the fridge for 1 h or more, min being 30 minutes.
Grease a crepes frying pan and pour some of the batter into it, till golden color obtained, then turn the crepe and get it coloured on the other side. See the video on instagram at #symphoniebysylvie
300 gr rapsberries frozen or fresh or any fresh fruit
Place the whipping cream for 15 mn in the freezer prior to use it.
Start whisking the cream with a mixer, when it starts bubbling, add the icing sugar in 2 times. Add the vanilla extract or powder.
Mix till ferm keep refrigerated. If you over mix it it will turn to…butter!
Add the whipping cream with a tablespoon in the middle of the meringue well (see pavlova recipe), place the fruits on top of it then, spread a bit of icing sugar with a strainer on the top. Eat on the same day or the day after.
Cook 100 gr of strawberries with sugar for 5 minutes, then pass them through the strainer. Soak the gelatin. Make the juice of 1 lemon place in the microwave when very hot add to it the softened gelatin, stir till the gelatin totally melt add it to the strawberries sauce. Keep aside.
Stuffing:
Whip the cream to firm.
Mix the mascarpone with the vanilla icing sugar with a spatula first then the whisk.
Add the strawberry sauce, mixing well, then add the whipped cream. Assemble:
Option 1 and if you did not use gelatin:
Place the ladyfingers at the bottom of your dish and on all the sides.
Place 200 gr of strawberries looking up very close together.
Cover them with mascarpone strawberries cream and level.
For top decoration, mix the whipping cream firmly with the icing sugar and the pinch of vanilla powder, cover the cake with it,
Place the strawberries cut in thin slices on the top turning as a snail or as per the picture above.
Option 2:
Place cellophane inside your dish from the bottom to the sides, start placing the ladyfingers all around your dish (not on the bottom, put half of the cream, put the strawberries half way of the cream facing down, add the rest of the cream, level it. Cover the top with ladyfingers.
For both options:
Place the mold in the fridge for 4 hours. If you used gelatin, turn out the cake on the serving plate and decorate it with the 100 gr thinly sliced strawberries.
Heat the apricot jelly with a little lemon juice and brush the surface of the cake to make it shine (optional)
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