Short cake

Génoise

1. Preheat your oven to 180°C.
2. Take a saucepan and prepare a double boiler.
3. Put the eggs and caster sugar into the vat of a mixer and heat everything over the double boiler, while whipping, up to a temperature of approximately 45°.
4. Then have it mixed at a high speed with a whisk and have the flour sifted with the almond powder.
5. When your mixture has stiffened and is nearly cold, stop the mixer.
6. Using a spatula, incorporate delicately, and little by little, the sifted powder mixture.
7. Cover a baking tray with baking paper by adhering it to each corner with a little bit of genoise (Italian sponge cake).
8. Spread the genoise with as much regularity as possible so that the biscuit doesn’t fall.
9. Put in the oven and cook for 20 minutes at 180°C.
10. Once it’s cooked, take the genoise out of the oven and put it on a cooling rack.

Whipped cream

1. Put the sheets of gelatine to be softened into the bowl filled with cold water.
2. Now whisk together the cream and the mascarpone, then set aside.
3. Drain the gelatine and melt it with approximately 50g of cream, whip and then incorporate the rest of the whipped cream by using a spatula.
4. Set aside.

Strawberry saturation syrup

1. Mix 150g of strawberry jam with 100g water.

Assembly

1. Now take a genoise cake and, with the help of a brush, saturate with the strawberry syrup.
2. Garnish the top with cream, then pieces of strawberry, add a little cream and add another biscuit.
3. Repeat the garnish and add the last biscuit.
4. Now cover the entire cake with cream using a spatula and decorate uniformly.
5. Store at a cool temperature for a good half hour and then you are ready!
6. Enjoy!