For 6 people
For 6 people
For the preparation of the sponge cake: whisk the eggs with the white sugar and the vanilla sugar for 15 minutes at the drummer. Add orange blossom water and lemon zest.
Add 80g of sifted flour and starch.
Cook everything in a buttered mold for 45 minutes at 150°C.
Once cooked, unmold and let cool.
For the preparation of the meringue: mount the egg whites in snow then add the caster sugar as you go.
Gently add 15g of sifted flour and hazelnut powder.
Spread the mixture on a baking sheet covered with baking paper and put in the oven for 30 minutes at 100°C.
Let cool.
Mount the cold cream.
Cut the cookie prepared in 3 discs in the thickness.
Put a first layer of the cookie and spread a layer of jam. Then cover with the meringue circle, another layer of jam, strawberries cut into strips and then the whipped cream.
Proceed in the same way for the second cookie disc and finish with the third disc above.
Cover the top and edges with the whipped cream and put in the refrigerator.
Serve by decorating with strawberries and icing sugar.
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