Fruitcake with Strawberry

1

Roll out the puff pastry on the baking dish

With a fork, poke it all over

Cut into squares of 4 x 8 cm

2

Mix the butter with the egg and brush the pastry with this mixture

Dust with sugar on top

Bake in a hot oven for

30 minutes or until golden brown

Remove from the oven, let it cool down

And store in an airtight container

3

In the blender, beat 2 cups of whipped cream until firm and reserve

Pour water and gelatin into a refrigerator and let it hydrate for a minute

Heat over low heat in a bain-marie until dissolved

4

Remove from heat, let it cool down and add to the whipped cream, mixing delicately

Add the biscuits and mix

Molding

1

Line the bottom of the mold with parchment paper

Place a layer of cream on top

Slice the strawberries, reserving some whole for decorating the cake

2

Arrange the sliced strawberries on top of the cream and alternate layers until all ingredients are used up, ending with the cream

3

Refrigerate for at least 12 hours before serving

Before serving, unmold it onto a plate

4

In the blender, beat the remaining whipped cream to obtain firm peaks and pass it along the side of the cake

Arrange the crumbs of puff pastry on top of the beaten cream and serve immediately.