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Revisited strawberry cake with lemon mousseline
A revisited strawberry cake where the traditional pastry cream is replaced by a silky lemon mousseline cream, all built on a moist sponge cake soaked with a strawberry syrup. Decorated with fresh strawberries, colorful lemon zest, and a yellow glaze, this elegant cake will delight lovers of French pastry.
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Critical Success Points
- • Achieve the right consistency of the mousseline cream (not too liquid, not too firm).
- • Precise baking of the sponge at 180°C to avoid it being too dry.
- • Cool the cream with plastic wrap contact to prevent a skin from forming.
- • Refrigerate the cake for at least 3 hours before unmolding.
- • Unmold by gently warming the ring to avoid damaging the cream.
Safety Warnings
- • Boiling syrup can cause severe burns – handle with care.
- • The saucepan containing the hot cream must be handled with kitchen gloves.
- • The torch or palm heat should be applied briefly to avoid melting the cream.
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