Technical Stages :

• Biscuit
• Whisk the egg and yolks with 100 g of sugar until pale and thick. Combine the egg whites beaten with 25 g of sugar. Add the sifted flour and almond powder, and finally the melted butter.
• Put on a greased baking sheet and bake in the oven at 180-200°C (356°F-392°F) until it becomes golden.
• Kirsch syrup:
• Mix kirsch and syrup.
• Mousseline cream:
• Prepare a pastry cream with the above mentioned ingredients. When warm, add 60 g butter, whisking. Leave to cool.
• Whip up the cream with the remaining butter (65 g) and flavour with kirsch.
• Set up:
• Put the genoise soaked in kirsch syrup at the bottom of a 6 cm (2,36 inches) high circular baking pan.
• Put a layer of strawberries on the biscuit, fill up with mousseline cream. Leave to set in the fridge.
• Uncircle the entremet, put an almond paste decoration on top.
• Decoration: strawberries.