Fraisier

Method

1. Crack the eggs and separate the yolks from the whites. Beat the first ones with the sugar until you get a whitish mixture and add the butter (80 g) previously softened. Keep beating until incorporated. Sift the flour with the yeast and add them to the mixture.
2. Whip the egg whites until stiff with a pinch of salt, add a third to the previous mixture and stir well. Add the rest of the egg whites and then stir carefully from top to bottom until you get a homogeneous mixture.
3. Butter the pan and pour the mixture into the bottom. Bake in the oven, preheated to 180ºC, for 35 minutes until the surface is golden brown. Let it warm and unmold.
4. When cool, cut off the domed top so that it lies completely flat. Then cut in half horizontally. Whip the cold cream with the vanilla sugar with the help of an electric whisk until it is strong. Wash the strawberries and cut them in half.
5. Place the top of the cake back into the assembled pan, arrange the strawberries neatly against the walls of the mold and fill with cream and a few more strawberries. Cover with the bottom of the cake (the base facing upwards) and set aside in the fridge for 2-3 hours. If it is hot, it is recommended that it be in the freezer for 1 hour to cut it better.
6. When serving, remove the silicone walls and cover if desired with a little more cream and strawberries.
7. Tip: You can also finish the cake with a glaze (a mixture of 200 g of icing sugar and an egg white), with a chocolate coating (100 g of fondant chocolate and 80 ml of hot whipping cream) or with a chocolate sauce served directly at the table.