Fortunately, strawberries are in season now and were very large, ruby red inside, and marvelous in flavor - a perfect time for this recipe at Easter.
To begin: Thawing frozen strawberries in the oven with pilot light on requires no specific waiting, just a few hours -- or overnight for me.
Prepared puree and syrup
Mis on place below: Eggs and sugar for eggfoam.
Butter for buerre noisette and **A Xmas gift of Tahitian beans, and Vanilla from Tahitian beans made by my daughter].
Flour and Rumsford cornstarch for batter.
And whipped cream!
Into the oven 375' - the batter looked like tapicoa -
Ready to turn the cake that has a paper towel placed it the indentation on the top of it to prevent collapse of the genoise.
Turned cake and peeling off parchment revealing bottom crust.
The strawberry syrup that will first be brushed onto the bottom of genoise and then again on top.
Well - I had a problem. I have known I had an aesthetic problem. Things bother me. I have a cake showing off fruit. I am advised to put puree in the flat portion of the cake and it will be red and I can see this will ooze over my fruit because it is so tiny.
So, I made some Amoretti apricot that I have and sat down and painted fruit. This way it was delineated well from the puree and when the strawberries were put on I also cut slivers between the different fruits.
I was happy.
Mmmm Mmmm Good!