Curd Slices with Strawberries and Rose Jelly

For the curd slices with strawberries and rose jelly, first line a high baking tray with baking paper. Sift the flour. Beat the eggs and separate them. Preheat the oven to 175 °C. Beat the egg whites until creamy and stiff.

Beat yolks and sugar, in a large bowl, until very foamy (should be a much lighter color). Fold the beaten egg whites alternately with the flour into the yolk mixture.

Spread on the baking sheet and bake at 160 °C for about 20 minutes on the second rack from the bottom. Test with a chopstick and allow to cool. Remove the baking paper.

Then cut into two even halves. Place one half on a plate and cover with a baking frame (if you like, brush the sponge cake with jam).

Mix the ingredients for the curd cream until smooth Soak the gelatine leaves according to the instructions, squeeze them out, dissolve in the hot water Stir 2 tablespoons of the cream into the gelatine one after the other, then stir the gelatine mixture into the remaining cream.

Allow the cream to cool briefly in the refrigerator. When the cream starts to spread, fold in the whipped cream. Spread the curd mixture on the sponge and chill until the second half of the sponge can be carefully pressed on. Refrigerate the pastry for 2-3 hours.

When the curd mixture is firm, place the prepared strawberries on the sponge. Make cake glaze according to instructions, but replace 3 tablespoons water with rose syrup.

Spread the cake glaze on the strawberries and sprinkle with pistachios. Refrigerate. When jelly is hard, remove baking frame.

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