"Pure strawberry happiness" cake

Strawberry biscuit

1. Preheat the oven to 180 degrees. Melt the butter and let it cool slightly.
2. Beat the egg whites with the sugar until stiff, then stir in the strawberry powder and the food coloring. Gently stir in the egg yolks and fold in the flour mixed with the baking powder and the ground almonds. Mix one tablespoon of batter with the melted butter and fold in as well.
3. Spread the dough evenly about 1 cm thick on a silicone mat with a border or on a baking tray lined with baking paper and bake for about 15-18 minutes. Let cool down completely.

Strawberry compote 4. Heat the strawberry puree with the lime juice in a small saucepan. Mix the pectin and sugar. When the puree is about 60 degrees, stir in the sugar-pectin mixture and let the puree boil for 2 minutes. Add the finely diced strawberries and cook for another half a minute.

Structure of the deposit (insert) 5. For the drink, mix the strawberry puree with the powdered sugar. Cut out two circles 16 cm in diameter from the strawberry biscuit. Place a circle in the tortaflex pan and brush with a little strawberry drink. Then pour in the strawberry puree. Brush the second sponge cake again lightly with potion and place on the compote. Freeze the silicone mold for at least 6 hours or overnight.

Strawberry mousse 6. Soak the gelatin in ice-cold water. Melt the two couvertures and prepare them. Carefully heat the cream and strawberry puree with egg yolk and sugar together in a small saucepan. Bring to 83 to a maximum of 85 degrees with constant stirring. Remove from the heat and stir in the well-squeezed gelatin. Then stir the strawberry cream into the melted couverture. Let cool down to about 35 degrees. Then whip the cream until semi-stiff and fold in carefully. 7. Fill the strawberry mousse into the Universo silicone mold. Remove the frozen insert from the Tortaflex mold and press it into the mousse. Freeze overnight covered with foil.

Mirror glaze without couverture and condensed milk 8. Soak the gelatin. Put the milk and cream with the glucose syrup and 180 g of the sugar in a saucepan. Mix the remaining sugar with the corn starch and stir in. Bring the glaze to the boil while stirring. Remove from heat and let cool down to 70 degrees. Then add the well-squeezed gelatine and the food coloring and puree everything with the hand blender. Let the glaze cool to about 26 degrees. Then it is ready to be poured. 9. You can also prepare the glaze the day before and put it in the refrigerator overnight. The next day, just warm it up in a water bath or microwave until it is liquid again. Again, let it cool down to 26 degrees before pouring. - Recipe: Cedric Grolet

Completion 10. Remove the frozen cake from the mold and place on a wire rack or a slightly elevated position on a bowl that catches the overflowing glaze. Pour the 26 degree warm glaze evenly over the cake. Carefully wipe off the glaze drops at the lower edge and decorate the edge with chopped pistachios. Put the cake on a plate and decorate sparingly with the sesame seeds. Finally, put a halved fresh strawberry on top. 11. Thaw the cake and serve.