INGREDIENTS (for the puree and the syrup) 1 basket of strawberries (about 250 g)
50 ml of water
50 g of sugar
20 ml of maraschino liqueur (can be omitted to make it non-alcoholic)
INGREDIENTS (for the chantilly cream) 250 g of fresh cream
40 g of sugar
150 g of custard (100 ml of milk, ½ vanilla pod, 2 egg yolks, 20 g of sugar, 8 g of corn starch: heat the milk with the vanilla, pour over the egg yolks beaten with the sugar and the starch; return to the heat, stirring constantly until it thickens)
1 vanilla pod (or 1 teaspoon extract)
INGREDIENTS (for decoration)
fresh cream
sugar
fresh strawberries
PROCEDURE
Prepare the two biscuit dough discs: beat the egg whites with half the sugar until stiff.
Beat the egg yolks with the other half of the sugar, a pinch of salt, milk and oil. Add the flour with a spatula. Gently incorporate the egg whites whipped until stiff with a spatula and movements from the bottom upwards. Pour half the mixture into a 22 cm mould (if smaller it will be higher and vice versa) and cook 15 'at 180°; remove from the oven and cook the other part.
Prepare the strawberry puree with water and sugar. Once cooled, drain the strawberry liquid and add the maraschino and you will obtain the syrup.
Prepare the custard and once cooled add it to the whipped cream with the sugar and the seeds of the vanilla pod.
Wash and clean strawberries of the same size; divide them in half.
Place a disk of dough in a ring (you can use the circle of a springform pan); place the strawberries all around the perimeter with the cut side facing outwards.
Soak the base of the cake with the syrup. Spread the Chantilly. Cover with the other pastry disk.
Soak in syrup, cover with strawberry puree.
Whip the fresh cream with the sugar and place in a piping bag.
Decorate the cake as you like (you can also use a spoon). In the center place the fresh strawberries and if you want some little flowers.
Refrigerate for at least two hours. If you put it in the freezer before serving you will get more precise slices.
