8 Serves
210 Mins
Whip the eggs and sugar until pale and thick, fold in the flour, and spread the batter in a lined cake pan.
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PalestinianVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
97 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
175 mg / 4,700 mgSodium
96 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
1 g / 28 gSugar
27 g / 50 gSaturated Fat
16 g / 20 gCholesterol
328 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Bake the genoise until golden and springy, then cool it completely before slicing into layers.
Whisk the pastry cream until smooth and beat in the chilled butter to make the crème mousseline.
Set one sponge layer in a cake ring, arrange the strawberries around the edge, pipe in the mousseline, and add the remaining berries.
Cover with the second sponge layer and chill until firm before removing the ring and serving.
12
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Chinese
Indian