👨‍🍳 Інструкції

1. 1

   Prepare the génoise sponge: Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin.

   💡 Професійні поради: Line the base with parchment paper.
2. 2

   Whisk eggs and sugar in a heatproof bowl over a bain-marie until warm and sugar dissolves. Remove from heat and whisk until pale and thick.

   ⏱️ 5-7 minutes
3. 3

   Gently fold in the sifted flour in two additions until just combined.

   💡 Професійні поради: Be careful not to deflate the batter.
4. 4

   Pour batter into the prepared tin and bake for 25-30 minutes, or until a skewer comes out clean.

   ⏱️ 30 minutes
5. 5

   Let the sponge cool in the tin for 5 minutes, then invert onto a wire rack to cool completely.

   💡 Професійні поради: Once cool, trim the top to make it level.
6. 6

   Prepare the strawberry mousse: Bloom gelatin in cold water for 5-10 minutes.

   ⏱️ 10 minutes
7. 7

   Gently heat the bloomed gelatin until dissolved. Do not boil.

   💡 Професійні поради: A microwave on low power for short bursts works well.
8. 8

   In a bowl, combine strawberry puree, powdered sugar, and lemon juice. Stir in the dissolved gelatin.

9. 9

   Fold the whipped cream into the strawberry mixture until smooth and evenly combined.

   💡 Професійні поради: Fold gently to maintain the airy texture.
10. 10

    Assemble the cake: Place the cooled génoise sponge in the base of a cake ring (or the same tin if cleaned).

11. 11

    Pour the strawberry mousse over the sponge, smoothing the top.

    💡 Професійні поради: Tap the tin gently to remove air bubbles.
12. 12

    Chill the cake in the refrigerator for at least 4 hours, or until the mousse is set.

    ⏱️ 4 hours

    💡 Професійні поради: Overnight chilling will yield the best results.
13. 13

    Decorate with fresh strawberries before serving.