Dome Cake with Wild Strawberry Cream

first prepare the biscuit

1. Ingredients and preparation can be found under: Basic recipe: fine biscuit roulade … carefully peel off the baking paper from the finished biscuit – then let it cool while preparing the strawberry cream

Strawberry cream and gelatin mass

1. First let the gelatine sheets soak in cold water – whip the soy cream until semi-firm (or normal cream) – add sugar, red food coloring and HALF of the briefly defrosted wild strawberries – continue to beat until the cream is well stiff
2. Now squeeze out the swollen gelatine and heat it gently together with the lemon juice in the pot on the stove – then stir the strawberry jam into the dissolved gelatine – so that the gelatine does not form lumps, it is advisable to mix in a few tablespoons of the strawberry cream and then the gelatine mixture Mix quickly with the strawberry cream – put half of the strawberry cream in a piping bag, we will need the 2 half later for the dome – first put both in the cold

shape the biscuit dome

1. Prepare a suitable bowl for the dome – measure the bowl (mine was 8 cm high and 24 cm in diameter) – cut out a small circle with 24 cm diameter for the bottom – cut out a 2nd larger circle for the dome (for my bowl were it is 30 cm … the formula = add up the diameter and height and subtract 2 cm) – then cut out some small gaps in the large circle (see pictures) – finally fit the dome with the baking paper into the bowl
2. Coat the inner surface of the dome with strawberry jam – now take the strawberry cream out of the cooler and distribute it evenly in the dome – now the second half of the wild strawberries come over it – then cover the sponge cake over it and press everything down well – close with the protruding baking paper – with a Weigh down the lid (or plate) and place in the freezer for about 1/2 hour
3. I cut out small hearts out of the leftovers from the biscuit for the decoration and then cut them in half (so that they were not too thick) – you can also use the leftovers to prepare small biscuit circles and freeze them

finish

1. Take the biscuit dome out of the freezer, fall onto a board, unpack and spread evenly on the outside with a little strawberry cream – then use the piping bag to put dots all around on the dome – finally place the small biscuit hearts decoratively in the strawberry cream at the top and bottom – the cake again Chill for at least 2-3