Orange Blossom Strawberry Chantilly Cake

Butter a mold with a rim and add a little flour, then tap to remove excess to facilitate demolding.

Mix the whole eggs and sugar together.

Heat the mixture in a double boiler until it reaches 50-60°C.

Whisk until the mixture is foamy and airy.

Gently fold in the sifted flour.

Pour the batter into the mold up to its height.

Bake in an oven preheated to 180°C for 15-20 minutes.

Unmold immediately after baking and let cool on a rack.

Bring water and sugar to a boil.

Let it cool, then add orange blossom water.

Mix all ingredients together.

Whip with a whisk or mixer until it reaches chantilly consistency.

Cut the génoise into three layers.

Soak the first layer with the syrup, then spread a little chantilly cream.

Add sliced strawberries over the entire surface, then add a little more cream.

Spread the cream and place the second biscuit layer, then repeat the same for the upper layer.

Finish with the last biscuit as a lid and soak it with syrup.

Mask the cake with chantilly cream and pipe on the borders using a piping bag with a nozzle.

Decorate with some strawberries and refrigerate for 2-3 hours.

Enjoy the cake with a good strawberry coulis.