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Misérable with strawberry cream

Roger Van Damme

Roger Van Damme

dessert

60

minus

Recipe for

8

person

persons

60

minutes

For the sponge cake

500g protein

600g granulated sugar

500g almond powder

75g flour

20g starch

For the buttercream

37.5cl whole milk

2 scraped-out vanilla pods

250g granulated sugar

12.5cl cream

40g cream powder

4 egg yolks

480g butter (at room temperature)

50g strawberry jam (a few drops of red food coloring if needed)

a container of atsina or licorice cress

Roadmap

Cookie:

Preheat the oven to 170°C.

Beat the egg whites until stiff. As the egg whites begin to stiffen, slowly add 100g of granulated sugar. Keep beating until the egg whites remain straight.
Mix the rest of the granulated sugar with the almond powder and spoon little by little into the beaten egg whites. Finally, stir in the flour and starch.
Cover the bottom of a baking sheet with baking paper and pour the batter onto it. Spread out so that the batter is evenly distributed on the baking sheet. Slide the batter into the oven and bake for 15 to 20 minutes until golden brown.
Remove from the oven and let cool on the baking sheet.

Buttercream:

Slowly bring the milk with the vanilla marrow and the vanilla pod to a boil over low heat. Meanwhile, mix the granulated sugar with the cream and add the cream powder. Add the egg yolks and mix gently.
Remove the vanilla pods from the hot milk and push them out well to remove the remnants of the pith.
Add a dash of warm milk to the cream mixture and stir well. Do not stir too quickly or the mixture will bind too quickly.
Return the milk to the heat and stir in the cream mixture. Keep stirring until you have a thick pudding. When bubbles rise from the heat, the pudding is ready.
Pour over into a cold bowl, cover with plastic wrap and refrigerate for 30 to 40 minutes.
Beat the cooled pudding until smooth. Mix in the strawberry jam.
Turn the butter until fluffy in the food processor and add the pudding little by little.
Scoop the smooth buttercream into a piping bag.

Finishing:

Cut the cookie lengthwise in two. Using the piping bag, make nice little towers of buttercream on the bottom layer of the cookie.
Gently, without pressing, place the second disc of sponge cake on top.
Sprinkle with powdered sugar. Decorate with a few tufts of baked meringue and the strawberries cut in half.
Finish with atsina or licorice cress.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

For the sponge cake

500g protein

600g granulated sugar

500g almond powder

75g flour

20g starch

For the buttercream

37.5cl whole milk

2 scraped-out vanilla pods

250g granulated sugar

12.5cl cream

40g cream powder

4 egg yolks

480g butter (at room temperature)

50g strawberry jam (a few drops of red food coloring if needed)

a container of atsina or licorice cress

Fan of this recipe?

View more

Preparation

60

minus

Cookie:

Preheat the oven to 170°C.

Beat the egg whites until stiff. As the egg whites begin to stiffen, slowly add 100g of granulated sugar. Keep beating until the egg whites remain straight.
Mix the rest of the granulated sugar with the almond powder and spoon little by little into the beaten egg whites. Finally, stir in the flour and starch.
Cover the bottom of a baking sheet with baking paper and pour the batter onto it. Spread out so that the batter is evenly distributed on the baking sheet. Slide the batter into the oven and bake for 15 to 20 minutes until golden brown.
Remove from the oven and let cool on the baking sheet.

Buttercream:

Slowly bring the milk with the vanilla marrow and the vanilla pod to a boil over low heat. Meanwhile, mix the granulated sugar with the cream and add the cream powder. Add the egg yolks and mix gently.
Remove the vanilla pods from the hot milk and push them out well to remove the remnants of the pith.
Add a dash of warm milk to the cream mixture and stir well. Do not stir too quickly or the mixture will bind too quickly.
Return the milk to the heat and stir in the cream mixture. Keep stirring until you have a thick pudding. When bubbles rise from the heat, the pudding is ready.
Pour over into a cold bowl, cover with plastic wrap and refrigerate for 30 to 40 minutes.
Beat the cooled pudding until smooth. Mix in the strawberry jam.
Turn the butter until fluffy in the food processor and add the pudding little by little.
Scoop the smooth buttercream into a piping bag.

Finishing:

Cut the cookie lengthwise in two. Using the piping bag, make nice little towers of buttercream on the bottom layer of the cookie.
Gently, without pressing, place the second disc of sponge cake on top.
Sprinkle with powdered sugar. Decorate with a few tufts of baked meringue and the strawberries cut in half.
Finish with atsina or licorice cress.

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Cookie:

Preheat the oven to 170°C.

Beat the egg whites until stiff. As the egg whites begin to stiffen, slowly add 100g of granulated sugar. Keep beating until the egg whites remain straight.
Mix the rest of the granulated sugar with the almond powder and spoon little by little into the beaten egg whites. Finally, stir in the flour and starch.
Cover the bottom of a baking sheet with baking paper and pour the batter onto it. Spread out so that the batter is evenly distributed on the baking sheet. Slide the batter into the oven and bake for 15 to 20 minutes until golden brown.
Remove from the oven and let cool on the baking sheet.

Buttercream:

Slowly bring the milk with the vanilla marrow and the vanilla pod to a boil over low heat. Meanwhile, mix the granulated sugar with the cream and add the cream powder. Add the egg yolks and mix gently.
Remove the vanilla pods from the hot milk and push them out well to remove the remnants of the pith.
Add a dash of warm milk to the cream mixture and stir well. Do not stir too quickly or the mixture will bind too quickly.
Return the milk to the heat and stir in the cream mixture. Keep stirring until you have a thick pudding. When bubbles rise from the heat, the pudding is ready.
Pour over into a cold bowl, cover with plastic wrap and refrigerate for 30 to 40 minutes.
Beat the cooled pudding until smooth. Mix in the strawberry jam.
Turn the butter until fluffy in the food processor and add the pudding little by little.
Scoop the smooth buttercream into a piping bag.

Finishing:

Cut the cookie lengthwise in two. Using the piping bag, make nice little towers of buttercream on the bottom layer of the cookie.
Gently, without pressing, place the second disc of sponge cake on top.
Sprinkle with powdered sugar. Decorate with a few tufts of baked meringue and the strawberries cut in half.
Finish with atsina or licorice cress.

Recipe for

8

person

persons

60

minutes

For the sponge cake

500g protein

600g granulated sugar

500g almond powder

75g flour

20g starch

For the buttercream

37.5cl whole milk

2 scraped-out vanilla pods

250g granulated sugar

12.5cl cream

40g cream powder

4 egg yolks

480g butter (at room temperature)

50g strawberry jam (a few drops of red food coloring if needed)

a container of atsina or licorice cress

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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