Strawberry Caramel Cake

For the strawberry caramel cake, first mix the strawberries for the strawberry cream with sugar and a little lemon juice, add the gelatine and fold in the whipped cream. Then refrigerate. Then add the gelatin to the strawberry pulp and set aside. Add a splash of Grand Marnier.

For the caramel cream, melt the granulated sugar and stir to a light caramel. Deglaze with the milk and bring to the boil. Add the dissolved gelatine and allow to cool. Stir the whipped cream into the cold cream and refrigerate. Then roll out the puff pastry to 0.5 cm thickness and cut into rectangles to the size of a loaf pan and bake on a buttered tray in the oven at 200 degrees.

Put a small bowl of hot water in the oven, the steam will help the puff pastry rise nicely. Let the puff pastry cool and cut it into 3-4 layers with a bread knife. Place each layer on a baking sheet and sprinkle with granulated sugar. With the grill on, caramelize in the oven and let cool. Then caramelize on the other side as well.

For the strawberry caramel tart, place the puff pastry sheets and creams in layers in a loaf pan and chill in the refrigerator for 1 hour, turn out of the pan and glaze with the strawberry jelly.

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