Frezier cake

Ingredients:

Sponge cake

• 3 large eggs at room temperature
• 0.5 cups of sugar
• 1.5 tsp lemon juice
• 0.5 tsp finely grated lemon zest
• 0.5 cups flour
• 1/4 teaspoon salt
• 1 tbsp (15 g) butter, melted
• 0.5 tsp vanilla extract

Mousse

• Whites of 2 eggs, room temperature
• 2 tbsp. l. powdered gelatin
• 1/3 cup sugar
• 3/4 cup cold water, divided
• 2 cups strawberry puree, strained through a sieve (about 4 cups chopped strawberries)
• 1.5 cups whipping cream
• 2 tsp vanilla extract
• 2 cups whole strawberries, stemmed

Preparation:

1. Preheat oven to 160°C. Line the bottom of a 22cm springform pan with baking paper, but do not grease it.
2. Beat the eggs and sugar on high speed until they are almost white, have more than tripled in volume, and are falling off the beaters in a ribbon, about 5 minutes. Reduce the speed to medium and add the zest and juice.
3. Sift the flour and salt into the batter, beating on medium speed. Place about 1 cup of batter in the bowl and stir in the melted butter and vanilla. Pour the batter back into the prepared pan and bake for about 40 minutes, until the cake springs back when lightly pressed. Cool completely in the pan.
4. Mousse: Whisk the egg whites until foamy. Add the gelatin to 0.5 cups of water, stir, and set aside. Add the sugar to the remaining 1/4 cup of water, bring to a boil, and cook, without stirring, until the syrup reaches 250°F (116°C). Whisking the egg whites at medium speed, slowly and carefully pour the syrup down the side of the bowl. Then increase the mixer speed to high and beat for 30-60 seconds until soft peaks form. The mixture should remain hot. Add the gelatin and continue whisking until it dissolves in the whites and the mixture has cooled to room temperature. Stir in the strawberry puree.
5. In a separate bowl, whip the cream until soft peaks form and add the vanilla. Fold the whipped cream into the strawberry mousse in 2 additions with a whisk.
6. Assembly: Run a knife between the sides of the pan and the cake to loosen it, then remove the pan and parchment paper. Wash the pan, reassemble it, and replace the cake. Cut the strawberries in half and arrange them tightly around the perimeter of the cake, making sure the flat sides of the strawberries fit snugly against the sides of the pan. Pour the mousse over the prepared cake and refrigerate for at least 4 hours. Before serving, garnish the cake with the remaining strawberries.