Mix the flour, butter,
eggs and 100 gram sugar and beat well. Spread this batter out to a thin
rectangle on a baking tray and bake 8 minutes at 200 degrees
Celsius. Put a piece of baking paper
on top and roll it up; leave it like that for 10 minutes, then carefully
unroll it. Spread the lemon curd on the cake; beat the cream with 50
gram sugar and spoon it on the lemon curd. Roll the cake up again. Put
it in the fridge for one hour. Press the juice out of the lemon. Mix
the icing sugar with as much juice as you need to make a good icing
and cover the cake roll with it. Decorate with lemon peel.
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Beat the flour, butter,
milk, eggs and 50 gram sugar together. Melt 25 gram chocolate
in 50 gram cream and stir this mixture into the batter. Pour the batter
into a greased oven tin and bake 25 minutes at 180 degrees
Celsius. Allow the cake to cool
down and cut it in two slices. Melt the remaining chocolate in 150 gram
cream and allow to cool down to room temperature. Beat this mixture
a few minutes into a thick mousse and distribute over the bottom layer
of the cake. Cut 200 gram of the strawberries in quarters and put the
on the chocolate mousse, close with the top cake layer. Beat the remaining
cream with the remaining sugar and distribute this over top and sides
of the cake. Dissolve the corn starch into 50 gram water, mash the remaining
strawberries with a fork, add them and heat the mixture until it thickens.
Take it off the heat and add the liqueur. Spoon the strawberry sauce
on top of the cake when it has cooled down.
This cake was for Vincent's
fifteenth birthday, hence the fifteen candles. Leave them out and serve
them on any occasion. Delicious and not at all suitable in any diet
whatsoever.
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