Celebration

Whisk the eggs with sugar until white foam is obtained. Add the oil, milk, vanilla paste, the flour and baking powder. Spread a thin layer on a baking tray lined with baking paper. Bake at 160 C for 18 minutes. After baking, cut out the desired shape.

Melt the chocolate and butter, add the almond paste and royal crispy flakes and mix. Form thin bottoms and leave it aside in the fridge refrigerate until solid.

Warm up the strawberries with sugar (80 g) to 40°C. Add pectin with sugar (40 g). Keep it boiling for 5 minutes and then add the citric acid. Put the strawberry mass into rings lined with previously prepared vanilla sponge cake. Freeze.

Soak the gelatin in water. Bring to boil the cream, add dissolved gelatine and pour over the white. Add the butter cookie paste and mix. Gently combine with the whipped cream. Pour the part of the mousse into silicone mould, put one sponge cake with strawberry jelly inside, add another part of the mousse and another sponge cake with jelly. Fill up the mould with the remaining mousse and finally cover with the solidified crispy bottom. Freeze. Coat the frozen cake with white Velly Spray Barima Artisanal (code AP0379NE)