Ingredients:

• 1000 g Cookie Mix
• 450 g butter
• 50 g eggs
• 5 g salt

Method:

• Mix the ingredients into a
  dough.
• Rest overnight in the fridge.
• Roll out the dough at 7 mm.
• Use rings Ø 18 cm, spray
  with Carlex and cut out of the
  dough.
• Cut out a small circle Ø 6 cm
  and bake separately.
• Bake the dough in the ring
  and release immediately after
  baking.

Ingredients:

• 800 g Aldia Strawberry
• 1000 g fresh cream

Method:

• Whip the cream for 3/4th.
• Mix Aldia Strawberry gently
  with the cream.
• Fill desired moulds and freeze.

Ingredients:

• 1000 g fresh cream
• 800 g Aldia Raspberry

Method:

• Whip the cream for 3/4th.
• Mix Aldia Strawberry gently
  with the cream.
• Fill desired molds and freeze.

Ingredients:

• 200 g Farcitura Strawberry
• 800 g water
• 400 g cold custard powder

Method:

• Mix all ingredients at high
  speed for 4 minutes.
• Leave to rest for 10 minutes
  and mix again before use.

Ingredients:

• 1000 g Farcitura Strawberry
• 500 g hot glazing gel

Method:

• Bring both ingredients to 85°C.

The Assembly and Finishing:

• Demold strawberry mousses and spray with red spray chocolate.
• Demold raspberry mousses and cover with strawberry miroir.
• Apply a little strawberry custard on the baked cookie dough.
• Finish the cake with the two mousses, strawberry custard, whipping cream and fresh strawberries.