INGREDIENTS ET PREPARATION FOR 6 PEOPLE Jasmine frosting: 50 g of white chocolate 250 g of whipping cream Natural aroma of jasmine 200 g of mascarpone Heat the cream and pour over the chopped white chocolate. Mix until the mixture is smooth and shiny. Leave the mixture overnight. The next day, assemble the mascarpone with the white chocolate mixture until the beater is firm. Add a few drops of natural aroma of jasmine. Reserve cool. INGREDIENTS ET PREPARATION Sponge Cake : 200 g flour 200 g of sugar 200 g of soft butter 4 eggs 1 packet of dry yeast 200 g Strawberry jam or Strawberry jam & Yuzu Preheat oven to 180 degrees. Whisk the soft butter with the sugar until the mixture whitens. Whisk the eggs and add them to the mixture. Add flour and yeast. Oil and flour a mold with high edges of 20 cm. Pour the dough and cook for about 45 minutes. Let cool before returning to a rack. Let cool completely. ASSEMBLYING Cut the Sponge Cake horizontally in two or three equal parts. Drop a thick layer of jam between each floor. Glaze the cake with a spatula and serve with fresh strawberries!
