Manual Tefal QB505D Masterchef Gourmet (page 13 of 174) (English, Dutch, Danish, Polish, Swedish, Swedish)

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For the sponge cake:

• 4eggs

• 125g caster sugar

• 125g ﬂour

For the mousseline cream:

• ½L milk

• 250g sugar

• 4eggs

• 70g ﬂour

• 250g softened butter, diced

• 1vanilla pod

• 500g strawberries

• 1cake ring

Prepare the sponge cake: preheat your oven to gas mark

7(210°C). Set up the stainless steel bowl and the multi-prong

whisk, then whisk together the eggs and sugar at speed 6for

5minutes until you have a very pale mixture. Turn off the

mixer, then use a spatula to mix in the sieved flour by hand,

folding upwards from the bottom of the bowl. Line a deep 40x

30cm baking tray with baking paper. Pour the mixture into the

lined tray and smooth it out using the spatula, then bake it for

7minutes. Leave it to cool and cut into 2identical sponge discs

using the cake ring.

Prepare the mousselinecream: slice the vanilla pod in half

and scrape out the vanilla seeds. Pour the milk into a saucepan,

add 125g of sugar and the vanilla seeds. Bring to a boil. In the

meantime, place 125g of sugar and the eggs in the stainless

steel bowl. Attach the multi-prong whisk and whisk the mixture

for 2 minutes at speed 6. Add the flour and mix again for

30seconds at speed 6. Pour a quarter of the boiling milk into

the egg mixture and mix for 30seconds at speed 3. Pour this

mixture into the saucepan with the rest of the milk and cook

over a medium heat, whisking it continuously by hand, until you

have a thick cream. When the cream has thickened pour it into a

bowl, cover it with cling ﬁlm, and set it aside for 1hour until it has

cooled down to room temperature. Wash and dry the stainless

steel bowl. Add the cream that you had set aside and use the

multi-prong whisk to whisk it at speed 6. After 1minute, turn the

processor down to speed 3and gradually incorporate the diced

softened butter. Continue to whisk for 30seconds until you have

a smooth mixture.

Assembly: Line the metal cake ring with parchment paper. Place

1of the 2sponge cake discs in the bottom of the cake ring and

keep the second disc set aside for use on top of the strawberry

cream cake. Cut the strawberries in half and place them around

the circumference of the ring, with the cut surface facing

outwards. Place a third of the cream inside the cake ring and

spread out well. Add the chopped strawberries and then add a

thin layer of cream on top. Finish by adding the second cake disc

on top of the strawberry cream cake. Cover the strawberry cream

cake with cling ﬁlm and place it in the refrigerator for 24hours.

Remove the cream cake from the refrigerator 30minutes before

serving in order to ﬁnish decorating.

To decorate the strawberry cream cake: Dust the work surface

with icing sugar and roll out the marzipan on the work surface.

Cut out a disc of marzipan the same size as the cake ring and

place it on top of the strawberry cream cake.

WhiskBowl

Strawberry cream cake

Tip: decorate your

strawberry cream cake

with a few strawberries.

E X C E P T I O N A L M O M E N T S

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Tefal QB505D Masterchef Gourmet Manual

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