the whites with 1/2 cup sugar until firm. Keep aside
Add the remaining sugar to the yolks and beat
until tripled in volume or all the sugar has dissolved
and the yolks are pale and creamy, about 8-10 minutes
Now add 1/3 of the beaten egg whites and fold
in gently so as not to release any beaten in air. Sift in half the flour and fold
in gently, followed by 1/3 beaten whites, then remaining flour, and finally remaining beaten whites. Gently turn
into prepared tin, and bake
at 180C for 25-30 minutes until a tester comes out clean.
Remove from tin immediately, peel
off parchment and cool
completely on rack.
the egg yolks with a balloon whisk
with 1/3 cup of vanilla sugar until smooth.
1/2 cup of milk and 200ml cream
with 1 scraped vanilla bean, bean included. Turn
and allow to infuse
for 30 minutes.
Bloom gelatin in 3 tbsps of cold milk
Once it is completely cooled, whip
200ml of cream
with 1-2 tbsps of Castor sugar and 1 tsp of vanilla extract,
it into the custard gently but thoroughly. You will notice the Bavarian thickening.
While the custard is cooling, slice
into two, and gently paint with some sugar syrup with a little lime juice
added. This moistens the sponge
Place the lower layer on your serving
platter within a cake/dessert ring. Arrange chopped strawberries and cover with the cooled
which will be held within the mold.
Place the top
layer over it, and gently push over cream
to level it. Cling wrap
the entire thing, and chill
for 8 hours, preferably overnight for the Bavarian to set.
Unmold gently the next day.
with a spoon
till smooth and shiny. Leave to cool.
It will thicken
as it cools.
Use it before it becomes too firm or it will be difficult to spread smoothly.
Unmold the cake onto a serving
with ganache, chocolate shavings and reserved strawberries.
Border with chocolate lace if desired.