Strawberry cake (fraisier) with vanilla ganache montee and madeleine biscuit

Ganache montee: bring half the heavy cream to a boil with the vanilla, pour over the white chocolate, blend well, add the softened gelatin and the remaining cold cream. Refrigerate overnight.

Madeleine batter: mix eggs, milk and sugar; incorporate the sifted flour mixed with baking powder; mix well and add the zest of three lemons.

Add warm, not hot, melted butter; mix with the whisk and finish with a rubber spatula.

Spread the batter into two greased cake pans and bake about 20 minutes.

Cool, then refrigerate overnight before cutting.

Strawberry gelee: rinse the strawberries just before using, remove the stems, add lemon juice and half the sugar and puree.

Heat in a small saucepan, add the remaining sugar combined with agar agar, bring to a boil and cook two minutes. Cool completely and refrigerate to set, then smooth with an immersion blender.

Cut the madeleine biscuit in half and place the thickest part in the center of the cake ring; a strawberry punch to moisten it is optional.

Line the edge with the best-looking same-size strawberries; keep trimmings for the inside.

Whip the chilled ganache montee to medium peaks without over-whipping; pipe it around the cake between the strawberries and press down with a spatula to leave no gaps.

Fill with strawberries and strawberry gelee, enclose with the second madeleine biscuit, add more vanilla chantilly and smooth with an offset spatula.

Freeze 30 minutes to set before glazing.

To glaze, raise the height of the cake ring with a couple of bamboo skewers or any 3 mm thick device.