In a food processor blend together the almond paste, sugar, and the
jilk. Add the eggs and blend again. Transfer to the bowl of a stand
mixer; whip slowly then add eggs and mix till full volume. Fold in the
sifted flour, and then the melted butter. Spread onto a flat pan lined
with parchment paper. Bake in a 350ºF/176ºC oven for 35 minutes.
Vanilla Bavarian Cream
In
a stand mixer fitted with a whip attachment, combine the milk and mix.
Whip on medium speed for 3 to 5 minutes. Strain the bloomed gelatin and
melt in the microwave, incorporate into pastry cream, then fold in the
whipped cream.
Chantilly Cream
In
a bowl fitted with a whip attachment, combine the heavy cream and
sugar. Whip until a medium peak is formed, fold in the vanilla bean
compound.
Red Berry Gelée
Combine
purées in a sauce pan and heat, then whisk in the granulated sugar
until dissolved. Strain the bloomed gelatin and whisk in to the purée
mixture. Allow to cool slightly before use.
Assembly
Cut the
Almond Sponge Cake in 5 inch cake circles. Using a 5 inch cake ring, place a piece of the
Almond Sponge Cake in the bottom, spread a thin, even layer of the
Vanilla Bavarian Cream on top. Arrange the halved strawberries around the edge, pipe another layer of
Vanilla Bavarian Cream inside, and scrape any excess off. Add the other layer of
Almond Sponge Cake. Refrigerate for 6 hours. Spread a layer of
Chantilly Cream on top and place in the freezer. Once completely frozen, spread a thin layer of
Red Berry Gelée and unmold. Unmold the
Strawberry Mousse Sphere and spray with the white chocolate velvet spray then then red velvet spray; place the
Strawberry Mousse Sphere in the middle and arrange mini macarons and raspberries on top as desired.
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