500 g of strawberries
250 g of champagne biscuits
4 egg yolks
1/2 cup of kirsch liqueur
125 g of almond paste
3 sheets of gelatin
2 and a half cups (challah) of milk
500 g of strawberries
250 g of champagne biscuits
4 egg yolks
1/2 cup of kirsch liqueur
125 g of almond paste
3 sheets of gelatin
2 and a half cups (challah) of milk
Drain the kirsch liqueur into a shallow dish and add an equal amount of cold water
Prepare a large serving bowl or mold
Quickly dip each biscuit into the mixture of kirsch and water, one by one
Line the bowl or mold with them
Set aside any remaining biscuits (about half)
Cut the strawberries into pieces and mix in a little almond paste
Place them in the prepared bowl or mold, covered with the moistened biscuits and kirsch liquid
Press down firmly with your fingertips
Cover the bowl or mold with a plate and weigh it down with another plate
Refrigerate
Beat the egg yolks in a separate bowl until smooth
Add the remaining almond paste and mix well
Heat the milk to a simmer, then pour it slowly into the egg yolk mixture, whisking constantly with a wooden spoon
Remove from heat and stir in the dissolved gelatin, mixing very well
Let it cool and then pour it slowly over the cake that you've removed from the refrigerator
The cake should have flattened slightly under the weight, leaving room for the cream
Refrigerate again and serve chilled, once removed from the mold.
