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Step 1
Beat the egg yolks with the sugar until the mixture is frothy, almost white. Separately whip the egg whites with a pinch of salt and combine the two compounds. Pour the sifted flour and mix everything well. Divide the mixture into two previously greased and floured molds of ø 25 and h 5 cm and cook in a preheated oven at 170 ° for about 40 minutes. Meanwhile, prepare the strawberry custard: heat the milk over medium heat and turn off the heat as soon as it starts to simmer. In the meantime, in a bowl, with the help of the planetary mixer, whip the egg yolks with the sugar until you get a smooth and foamy cream. Pour part of the warmed milk over the mixture, stirring constantly to avoid lumps. Sift the flour and add it a little at a time to the cream, always mixing with a whisk. Add the rest of the milk and bring to a boil, stirring constantly. Lower the heat and continue to cook for another 2-3 minutes. Remove from the heat and add 2 tablespoons of Strawberry Pasta and mix well. Once the cakes have cooled, you can start assembling. Trim the surface well by removing any upper cap with a knife; wet the desserts following the doses indicated on the package and fill them with the strawberry custard. Coat edges and surface with a light layer of royal ice (fluid consistency); this operation is necessary in order to cover the cake with the sugar paste. Once covered decora directly the surface of the cake using the royal icing with the croissants for direct flowers following the step by step. Finish the empty spaces of the bouquet with sugar leaves using the leaf croissant n ° 254.
