Strawberry Bavarois Cake

Financier

Preheat your oven at 170 C / 340 F degrees.

Melt the butter in a sauce pan at low heat. Set aside.

Pour the powders (sugar, almond, flour) in a bowl.

Start whisking and add, little by little, the egg whites.

When you get an homogeneous mixture, add the butter. Whisk.

Bake 1/3 of the batter in a 18 cm mold for 15 minutes (your financier should be golden).

Let cool down before unmolding.

Add the red food coloring to the remaining batter until you get a nice "raspberry" color.

Spread on a parchment paper in the shape of a 28x10 cm rectangle.

Cook 10 minutes.

Mousse

Soak the gelatine into cold water.

Cut the strawberries in quarters.

Place them in a sauce pan and add the sugar.

Cook at medium heat for 10 minutes.

Remove from the stove and mix with a hand mixer.

Sift to remove all the strawberry seeds.

Add the drained gelatine, combine.

Place a cling film on top and set aside in your fridge until completely cold.

Whisk the cream into chantilly.

When the cream thickens, add the mascarpone and whisk some more until firm.

Add the strawberry sauce and combine.

Set aside in your fridge.

Assembly

Place a 20 cm pastry ring on your serving plate. Add clingfilm on the boarders.

Cut two 5 x 31 cm rectangles into your red financier.

Place them against the boarders of your pastry ring.

Pour one centimeter of strawberry mousse. Flatten the surface with a spatula.

Place the round financier on top.

Pour the remaining mousse. Flatten the surface with a spatula.

Set aside in your fridge for at least one hour.

Just before serving, cut the 8 strawberries and place them on your bavarois cake.