For one 12-slice-form
| Strawberry pulp fond |
| 600 g of strawberries (frozen or fresh is subject to seasonality) |
| 200 g of sugar |
| 60 g of corn starch |
Mix the strawberries until liquid, then dissolve the corn starch with a little of this liquid. Boil the remaining strawberries while stirring, then simmer them with the added starch solution until thick. Finally remove from the heat and add the sugar as well.
Put the high metal ring into the silicone form and spray a thin layer of the technical spray over it.
| Preparation of the cream |
| Lukewarm strawberry pulp fond |
| 200 g of whipped cream |
| 4 sheets of gelatine prepared |
Preparation of the cream:
Loosen the lukewarm strawberry pulp fond with whipped cream, then fix it with the prepared gelatine sheets.
Pour the finished cream into the prepared silicone form until void-free, then close it with the cooled sponge cake sheet.
| Sponge cake |
| 2 eggs |
| 40 g of sugar |
| 40 g of flour |
Cover the baking-sheet with baking paper and place the 10 mm high baking ring on it.
Separate the eggs and beat the egg whites with the sugar until foamy but not too stiff. Then mix in the egg yolks, add carefully stir in the flour. Pour the mixture into the prepared baking ring and smooth it evenly. Bake in a preheated oven at 210°C for 12 to 13 minutes until ready.
Freeze it in the deep-freezer for one night, then overturn the hard frozen pie, so the silicone form can be removed easily.
Recommended sauces: strawberry, vanilla, chocolate sauce
You can prepare cakes with other fruits by keeping this proportion of ingredients. Instead of strawberries you can take raspberries, blueberries, blackberries, red-currants, sour cherries or wild berries as well.
Hint: Bake 2 thin sponge cake sheets, fill the form with the prepared cream only half, place the first cake sheet on it, then spread a thin layer of cream onto the sponge cake and close it with the other sponge cake sheet. In this way, the proportion of the sponge cake in relation to the cream can be increased.