Cost Breakdown

Critical Success Points

• • Baking the genoise without it collapsing
• • Cooking the pastry cream (do not overcook)
• • Incorporating gelatin without it coagulating
• • Mixing whipped cream with pastry cream (delicate folding)
• • Assembling the cake while ensuring the syrup is sealed

Safety Warnings

• • Handle boiling liquids carefully to avoid burns.
• • Use a sharp, stable knife to cut the genoise and strawberries.
• • Do not leave the gelatin in water too long to avoid it becoming too soft.