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Joconde cake
For the raspberry jelly
50ml water
50g fine sugar
50g raspberries
5g gelatin
for the filling
100g strawberries
400g crème pâtissière
140g whipped cream
Yesterday we baked the cake for our strawberry cake, so that's ready. The crème pâtissière with which we make the filling for the cake we made already too. Now we only have to assemble the cake and make the raspberry jelly that goes on top.
How to make the French Strawberry Cake
Get the Joconde cake - which you baked yesterday - handy.
Get the cake mould you want to use.
Cut out a top and a bottom using your cake mould.
Set the cut out pieces of cake aside for now.
Make the filling
Wash and cut the strawberries.
Put the cream and sugar into the mixer.
Beat it until it has soft peaks.
Put the crème pâttisière in a big bowl.
Add a bit of cream and whisk it in.
Continue like this until the cream is gone.
Place the cake mould on a sheet of baking paper.
How to assemble the cake
Put the cake bottom in de mould.
Pipe cream around the mould and press in strawberries.
Fill the center up with cream.
Pipe cream between the strawberries in the circle.
Place strawberries in the center and cover with cream.
Use up all the cream and smoothen it out.
Place the second piece of cake on top.
To take the cake easily from the mould it needs to be firm, that why it goes into the refrigerator to set
Meanwhile you make the raspberry jelly
Soak the gelatin 15 minutes in cold water.
Measure and weigh the ingredients for the jelly.
Dissolve the sugar in the hot water.
Add the raspberries to the sugar water.
Stir the raspberries into the sugar water.
Bring the raspberry mixture to the boil.
Turn off the heat after cooking for 30 seconds.
Rub the raspberry mixture through a sieve.
Squeeze the gelatin and add it to the mixture.
Dissolve the gelatin in the raspberry mixture.
Pour the hot rasberry jelly on top of the cake.
Allow the jelly to set for 30 minutes in the fridge.
Slide the mould gently from the cake.
Enjoy!