Strawberry
SPRING-SUMMER CAKE COLLECTION
Maresme strawberries are the show-stopping stars of this other cake from Albert Daví's summer collection, inspired by the classic fraisier. Sheep's milk yoghurt and Opal 30.3% white chocolate give it an interesting dairy touch.
Receptura
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/3c5cea449175a8c5e2112c6777ce8d15.jpg?itok=CZ3MJlpk)
Breton sablé, 10 cm cutting ring
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Mix together the butter, the sugar and the salt. |
Almond sponge cake 10 cm cutting ring
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Mix all the ingredients together in a food processor. |
Strawberry compote
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Heat the strawberry purée, the sugar and the glucose. |
Yogurt foam
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Heat the milk to about 50°C and dissolve the gelatin mass. |
Violet jelly
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Boil the water, the sugar and the locust bean gum. |
Assembly
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Measure out 20 g of the violet jelly into the base of the mould, place strawberry discs on top and freeze. |