フレジェ｜葉もれ日Kitchenさんのレシピ書き起こし

Cut the sponge cake in half using a 10mm acrylic ruler.
Cut the two sponges into a circle to fit a 15 cm mold.
Attach the bottom of the mold, lay a cooking sheet, and lay a piece of cut sponge on the bottom.

Heat sugar and water in a 600w microwave oven for 40 seconds to make syrup.
Spread the syrup evenly on the surface of the sponge laid on the bottom of the mold.

Add (A) to the bowl and mix.
Add the sifted cake flour and mix further.
Add milk lightly boiled over low heat little by little and mix.
When it is well mixed, put it back in the pan while rubbing it with a colander, and mix it over low heat until it becomes thick.
When thickened, remove from heat, add vanilla essence, mix, transfer to vat, wrap and chill in refrigerator.
When the cream has cooled, rub it into a bowl and mix with a hand mixer until smooth.
Knead the butter that has been returned to room temperature and mix in several batches.

Remove the calyx of the washed strawberries, cut them in half, and make the strawberries the same height.

Arrange the strawberries on the side of the mold so that the cross section faces outward, and squeeze the cream to fill the gap between the strawberries and the strawberries.
Squeeze it to the bottom and spread it around.
Arrange the uncut strawberries in the dents and squeeze the cream into the gaps.
Squeeze the strawberries until they are covered with cream, flatten the surface, put a sponge cake on top and apply syrup.
Finally, squeeze the remaining cream, flatten it, and chill it in the refrigerator for 3-4 hours.

Put (B) in a pan and mix over low heat.
Heat (C) in a 600w microwave oven for 20 seconds, add to a pan and mix.
When the whole is mixed, cool it a little with ice water.

ケーキを冷蔵庫から取り出し、ジュレが固まらないうちにケーキに流し込む。
気泡を取り除き、冷蔵庫で2時間以上冷やして固める。
固まったら型から外し、パレットナイフで側面を整える。
お好みでいちごやベリーを飾り、切り分けて完成。