Simple Way to Make Homemade Gâteau rose à la fraise

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Gâteau rose à la fraise. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Gâteau rose à la fraise, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gâteau rose à la fraise delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Gâteau rose à la fraise using 11 ingredients and 6 steps. Here is how you can achieve it.

J'avais vu une décoration de ce genre et j'ai voulu refaire la même..

Ingredients and spices that need to be Take to make Gâteau rose à la fraise:

1. Biscuit aux œufs de Christophe Felder
2. 120 gr farine
3. 30 gr maïzena
4. 1/2 sacher de levure chimique
5. 5 œufs
6. 150 gr sucre semoule
7. 500 gr fraises garriguettes
8. 500 gr mascarpone
9. Crème liquide
10. 70 gr sucre vanillé
11. Décoration

Instructions to make to make Gâteau rose à la fraise

1. Biscuit aux œufs de Christophe Felder : tamiser la farine, la levure et la maïzena. Monter les jaunes au fouet avec 50 gr de sucre et les faire blanchir. Monter les blancs en neige avec 100 gr de sucre. Verser les blancs en neige en plusieurs fois dans les jaunes blanchis très délicatement à la spatule. Y incorporer les poudre tamisées. Verser l'appareil dans un cercle de 20 cm tapissé de papier cuisson. Four 180 degrés 20 à 30 minutes. Laisser refroidir sur une grille.
2. Laver les fraises avec la queue. Gardez en quelques unes pour la déco. Équeuter les autres et couper les en 2. Mixer 4 fraises en purée pour colorer la crème au mascarpone.
3. Crème au mascarpone : battre le mascarpone avec un peu de crème liquide et le sucre pour avoir une consistance crémeuse qui se tient.
4. Couper le gâteau en 3. Sur la base étaler un peu de crème parsemer de fraises fraîches puis mettre le deuxième gâteau puis la crème et les fraises et finir par le chapeau du gâteau.
5. Dans le reste de crème, ajouter la purée de fraises pour la colorer et mettre dans une poche à douille cannelée.
6. Mettre le gâteau sur le plat de présentation et décorer en faisant des rosaces avec la poche à douille. Avant de déguster, décorer avec des fraises entières et des décorations en sucre coloré et des écorces de citron confit.

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