For the almond biscuit:
- 75 g almond flour | 2.65 oz
- 75 g powdered sugar | 2.65 oz
- 1 egg | 1.00 item
- 40 g egg yolks | 1.40 oz
- 60 g flour | 2.10 oz
- 140 g egg whites | 4.95 oz
- 50 g sugar | 1.75 oz
For the strawberry layer:
- 25 g strawberry puree | 0.90 oz
- 50 g sugar | 1.75 oz
- 50 g water | 1.75 oz
For the strawberry-raspberry layer:
- 200 g raspberry puree | 7.05 oz
- 100 g strawberry puree | 3.55 oz
- 40 g sugar | 1.40 oz
- 8 g pectin | 0.30 oz
For the chocolate crème:
- 120 g milk | 4.25 oz
- 6g agar | 0.20 oz
- 200 g white chocolate | 7.05 oz
- 240 g cold fresh cream | 8.45 oz
- First, place a 30x40 cm (12x16inch) mold in the freezer; you will need it to assemble the cake. Whip the egg yolks and the eggs at room temperature with the powdered sugar until a dense mass. Add both flours, and mix gently with a spatula. In a clean bowl, whip the egg whites while adding the sugar gradually. Stir in the flour mixture.
- Place the dough on a 30x40 (12x16inch) rectangular baking sheet lined with the parchment. You have to get 0.5 mm (0.2 inch) thick. Bake the biscuit at 190C (374F) until golden brown. Place a sheet of parchment on a flat surface. Remove the baking sheet from the oven, and flip the sponge biscuit immediately onto the sheet, carefully peeling off the baking paper. Let the biscuit cool, and then put it in the freezer on a prepared mold.
Bring the water and sugar to a boil in a saucepan, and wait until the sugar dissolves. Remove the mass from the heat, and add the strawberry puree; stir and let it cool. Remove the biscuit from the freezer, and soak it with the syrup. Place it back in the freezer.
Combine two purees with the sugar and pectin in a saucepan. Bring the mass to the heat, and cook for 3 to 4 minutes. Let it cool completely. Remove the biscuit from the freezer, and spread the mixture evenly over the entire surface; return it back to the freezer.
- Soak the agar in cold water. Bring the milk to a boil, and then add the chopped white chocolate; let the chocolate melt. Add the agar, and mix well. Emulsify the mass using a blender, without adding air (no up and down movements). Let the crème base cool. Whip the cream halfway (they should be soft), and gently add it to the crème.
- Pour the crème over the cold biscuit (the cream will be quite liquid, but it hardens immediately when contacts with the cold). Set a couple of tablespoons with the crème aside for further cake assembling. Place the mold back to the freezer for at least 2 hours until freezing.
Adjust the edges of the biscuit with a ruler, and cut it into 4 cm (1.6 inch) strips. Place them back to the freezer. Line a baking sheet or a cutting board with the plastic wrap, and place the first sponge cake on a cutting board; and roll it into a roll. Take the second strip, and wrap it around the first one, connecting the seams with the rest of the crème. Do the same for all the biscuit strips, forming a continuous and uniform spiral, pressing the layers well with your hands. Transfer the finished roll to a freezer until completely frozen (better overnight). Place the frozen cake onto a serving platter, and decorate it with fresh strawberries. Refrigerate until serving.