1 Portion
7-layers gateau combining strawberries, lychee and notes of elderflower and vanilla bean, you'll experience brightness and floral notes on each bite.
In the bowl of a stand mixer fitted with a paddle, sift almond flour, powdered sugar, and flour.
On medium speed, add whole eggs one by one.
Once eggs are incorporated, mix on medium speed until very aerated, 4 to 5 minutes.
In the bowl of a separate mixer fitted with a whisk, whip egg whites on high speed until soft peaks.
Turn the machine down to medium speed and gradually add sugar.
Mix until meringue is at firm peak and sugar is dissolved.
Scrape flour mixture into a large bowl, temper in melted butter by mixing it into a small bowl with some batter, then mixing it into the remaining batter just until incorporated.
Fold the meringue into the batter until blended.
Arrange parchment paper on work surface.
Spread the batter into a thin layer.
Bake at 325F until set, making sure not to let the cake become crisp, approximately 10-12 minutes.
Remove from oven and remove from sheet pan.
Set on work surface and cover with upside-down hot sheet pan.
Cool completely this way to keep cake pliable.
Combine the sugar and pectin in a container.
Cook the berries with the lemon juice until the fruit becomes soft. Use a masher if needed.
Add the puree and bring to a simmer.
Remove from the heat and slowly add the sugar-pectin mixture while stirring.
Place back in the heat and bring to a boil.
Continue cooking until it thickens. Test consistency with a frozen plate. Keep cooking if needed.
Blend with an immersion blender, cover with plastic film and let cool down to room temperature before assembling the cake.
Hydrate the gelatin in cold water.
Melt the chocolate in the microwave or a double boiler.
Combine the puree, heavy cream, and lemon juice in a saucepan and bring to a boil.
Remove from the heat, pour over the white chocolate, and let sit for 30 seconds.
Stir with a spatula to combine.
Add the gelatin and butter.
Use an immersion blender to emulsify.
Combine the simple syrup and St Germain in a bowl
Prepare following the whipped vanilla ganache recipe linked.
Infuse the hibiscus with the vanilla bean.
