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Revisited strawberry cake with lemon mousseline

Recipe by Chef Sylvain - Long live pastry!

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.

MediumFrenchServes 8

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Source Video
5h 30m
Prep
36m
Cook
44m
Cleanup
6h 50m
Total

Cost Breakdown

$8.17
Total cost
$1.02
Per serving

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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