For the biscuit
- 5 eggs
- 100 g sugar
- 1 tbsp vanilla sugar
- 1 pinch of salt
- 100 g flour
- 2 tbsp corn starch
- Red food colouring
For the profiteroles
- 1 pinch of salt
- 25 g butter
- 75 g flour
- 1 tbsp corn starch
- 1⁄2 tsp baking powder
- 2 eggs
For the cream of the profiteroles
- 500 g frozen strawberries
- 60 g mascarpone
- 40 g quark or cottage cheese
- 2 tbsp cream
- 5 tbsp sugar or to taste
- 1⁄2 organic lemon, peel and juice
- 1 cl vodka-strawberry
- 1 tbsp corn flour
For the meringues
- 3 egg whites
- 1 tsp lemon juice
- 200 g icing sugar
For the cream
- 2 gelatine leaves
- 500 g fresh cream
- 100 g icing sugar, or to taste
- 1⁄2 tbsp vanilla extract
- 150 ml of cream
- Preheat the oven at 180°C in convection mode. Line a baking tray with baking paper.
- For the sponge cake, mix the eggs with the sugar, vanilla sugar and salt until smooth. Mix the flour with the corn starch, sieve over the egg mixture and carefully fold in. Halve the mixture and colour one half red with food colour- ing to the desired intensity.
- Fill the two biscuit masses each into a piping bag with a large perforated nozzle and place diagonal lines of alternating colours on the baking tray next to each other.
- Bake the biscuit in the oven on the middle shelf for 10 – 15 minutes (do a stick test).
- Sprinkle a kitchen towel with sugar. Carefully turn the dough base over, apply a thin layer of cold water to the baking paper, peel it carefully and leave the biscuit to cool.
- Put 125 ml of water into a saucepan and bring to the boil briefly with salt and butter. Mix the flour with the corn starch and baking powder and pour it all at once into the pot, stirring constantly. Stir over medium heat until a ball of dough forms and a white skin covers the bottom of the pot.
- Let the dough cool in a bowl for about 5 minutes, then add the eggs one after the other, stirring well with the dough hooks of the hand mixer.
- Preheat the oven to 200°C in convection mode and line a baking tray with baking paper.
- Place the dough in a piping bag with a large perforated nozzle and place about 20 dots (about 2-cm wide) on the baking tray. Bake the profiteroles in the oven for 15 – 20 minutes, take them out and leave them to cool on a cake rack.
The cream of the profiteroles
- Chop the defrosted strawberries.
- Mix the mascarpone with the cottage cheese, cream, 2 tablespoons of sugar and 1 pinch of grated lemon and stir in 2 – 3 tablespoons of strawberry cubes, then season the cream.
- Caramelise 2 tablespoons of sugar in a saucepan, add half of the remaining strawberries and bring to the boil while stirring. Stir in one tablespoon of lemon juice, half of the remaining zest, strawberry vodka and about 75 ml of water and simmer for about 5 minutes on low heat. Mix the corn flour with a little cold water and add to the compote to make it smooth and thick. Set the strawberry compote aside and let it cool.
- Boil the rest of the strawberries with 1 tablespoon of lemon juice, 2 tablespoons of water and the rest of the sugar in a saucepan and simmer for about 5 minutes. Then purée finely, season with sugar and leave to cool.
- Preheat the oven to 110°C, top and bottom heat, and line a baking tray with baking paper.
- Beat the egg whites with the lemon juice until stiff and gradually add the icing sugar. Continue beating the beaten egg whites until they are glossy and form spikes. Add about 2 tablespoons of the strawberry sauce so that the mixture is slightly marbled.
- Pour the meringue mixture into a piping bag with a perforated nozzle, place small balls of meringue on the baking tray and spread them in a cloud shape with the back of a spoon. Bake in the oven for 40 – 45 minutes until crispy but still clear. Remove from the oven and leave to cool.
Finishing off the profiteroles
- Pour the strawberry compote into a piping bag with a pointed spout and fill half of the profiteroles with it.
- Pour the mascarpone cream into a second piping bag and fill the remaining profiteroles.
- Soak the gelatine in cold water.
- Mix the crème fraîche with the icing sugar and vanilla extract until smooth. Dissolve the lightly pressed gelatine in a small saucepan with 2 – 3 tablespoons of cream and then stir into the rest of the cream.
- Beat the cream until stiff. As soon as the cream starts to set, stir in the whipped cream.
- Place the bottom of a high mould (approx. 18 cm Ø, 10 cm high) on one corner of the striped biscuit sheet and cut out a circle of an appropriate size. Cut a long strip of 10 – 12 cm wide from the rest of the biscuit.
- Line the pan with the circle of dough and the edge with the dough stripe (the edge may protrude slightly).
- Fill the cream to a height of about 1 cm. Alternate spreading a loose layer of filled profiteroles with a layer of cream. Continue in this way until the profiteroles and the cream have been used up. Smooth the surface, cover with the meringue and keep the cake in a cool place for 3 – 4 hours before serving