Ingredients:
- 4 eggs
- 160 g sugar
- 900 g strawberries + 120 g sugar
- 800 ml whipping cream
- 24 g gelatin + 240 ml water
Directions:
Beat the eggs and the 160g of sugar in a bowl over a pot of boiling water until thick and creamy. Remove from the heat and set aside to cool.
In a food processor, puree 700 g of the strawberries until smooth. Add the remaining 120g of sugar and place in a saucepan over low-medium heat until the sugar dissolves. Remove from the heat and set aside to cool.
Soften the gelatine in 240 ml water for 10 minutes.
Make the whipped cream but don’t whip for too long, just until it forms soft peaks. Then melt the gelatine in the microwave a few seconds at a time, until all granules are dissolved. Combine with the chilled egg mixture and the chilled strawberry puree and mix in the melted gelatine.
Cut the remaining 200 g of strawberries into small pieces. Add these to the strawberry filling and mix until well combined.
Cakes with this type of filling…
