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Strawberry Tea Cake
| byJean-Michel Perruchon |
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Moldes used : Flexipan® Mini financiers ref 1117  Flexipan® Ovales ref 1270 |
Recipe for 14 financiers
| Strawberry fruit jelly • 200 g strawberry pulp • 20 g sugar • 5 g yellow pectin • 60 g glucose • 200 g sugar • 5 g tartric acidic solution "Memory for acidic solution: 50% water and 50% tartric acidic" Mix the strawberry pulp with the first part of the sugar and the yellow pectin and bring to the boil. Add the glucose and the second part of the sugar and acidic solution. Cook to 103°C. At the end of cooking, pour in Flexipan® Mini Financier Ref. FP 1117 with a funnel. Let it cool down. |
Smoothy sponge • 330 g icing sugar • 120 g ground almonds • 130 g flour • 5 g baking powder • 300 g egg whites • 130 g oil • 30 g trimoline • 6 g liquid vanilla Mix the icing sugar, ground almonds, flour and baking powder previously sieved together. Then add all the liquid ingredients: oil, trimoline, egg whites and vanilla. Store in the fridge. |
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Assembling and finition
Pour the smoothy sponge in the Flexipan indents ref 1270 with a pipping bag. Place on the top a rectangular fruit jelly. Bake in a convection oven at 180°C for around 18 minutes.