Ingredients

Almond biscuit
almond flour
75g
2.63oz
0.30cup
5tbsp
powdered sugar
75g
2.63oz
0.30cup
5tbsp
egg
1pc
egg yolks
40g
1.40oz
2.68tbsp
flour
60g
2.10oz
4tbsp
egg whites
140g
4.90oz
0.56cup
9.38tbsp
sugar
50g
1.75oz
3.35tbsp
Strawberry layer
strawberry puree
25g
0.88oz
1.68tbsp
sugar
50g
1.75oz
3.35tbsp
water
50g
1.69fl oz
Strawberry-raspberry layer
raspberry puree
200g
7oz
0.80cup
13.40tbsp
strawberry puree
100g
3.50oz
0.40cup
6.70tbsp
sugar
40g
1.40oz
2.68tbsp
pectin
8g
0.28oz
0.54tbsp
Chocolate creme
milk
120g
4.06fl oz
agar
6g
0.21oz
0.40tbsp
white chocolate
200g
7oz
0.80cup
13.40tbsp
cold fresh cream
240g
8.11fl oz

Method

Ingredients

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

Almond biscuit

  1. 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.
  2. 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.

Strawberry layer

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.

Strawberry-raspberry layer

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.

Creme

  1. 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.
  2. 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.

Cake assembling

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.