Beat the egg whites with the sugar for about 10 minutes, then add the almond flour along with the cornstarch, folding gently with a spatula. Transfer the batter into a baking ring lined with aluminum foil, 17-18 cm in diameter.
Bake the cake base at 170°C until it turns a nice golden brown, cover it with cling film directly on the surface, and let it cool.
Heat the strawberry purée to a temperature of 60-70°C, remove it from the heat, and add the gelatin that has been previously soaked and drained of liquid.
Mix the strawberry puree with the fresh strawberries cut into small cubes.
Pour over the cooled sponge cake and place it in the freezer.
Heat the strawberry puree to a temperature of 60-70°C.
In another vessel, gather the strawberry chocolate and the gelatin that has been bloomed and drained of liquid, pour in the strawberry puree, and blend the mixture with an immersion blender. Cool it down to a temperature of 30°C.
In another bowl, beat the sweet cream until stiff peaks form.
Incorporate the sweet cream into the strawberry mixture.
Pour the mousse over the strawberry jelly and freeze for 4-5 hours.
Bring the milk together with the vanilla seeds to a boil.
In another vessel, gather the white chocolate and the bloomed gelatin drained of liquid, pour the milk with the seeds over them, and blend with a hand blender. Cool to a temperature of 23-25°C,
add the whipped sweet cream and fold everything together.
Pour the mousse into a 22 cm diameter silicone mold, remove the prepared fillings from their mold and immerse them into the mousse, then place it in the freezer for a few hours.
When the cake is frozen, remove it from the mold and place it in the fridge to thaw.
Decorate as you like and enjoy.
🍓 Bon appétit!
