Sponge cake

1. Beat the eggs and sugar for 5 minutes then slowly add the flour.
2. Bake at 180°C in a 23cm mold.

Diplomate cream

1. Soak the gelatin in cold water and set aside for 15 minutes.
2. Pour milk, rose syrup, egg yolks, sugar, cornstarch and cook until boiling and thickening to obtain a pastry cream.
3. When the temperature of the mixture reaches 80°C, add the drained gelatin. Leave to cool to 25°C.
4. Whip the cream and gradually add it in 2 stages with a whisk.

Pelargonium syrup

To prepare the syrup  mix water and sugar and add the pelargonium leaves, let is soak for an hour.

Swiss meringue “natef “orange blossom

1. Pour the egg whites, caster sugar and orange blossom into the bowl of a food processor.
2. Place the bowl over a pan of simmering water stirring constantly until the mixture reaches 65°C.
3. Remove and beat again with a whisk at maximum speed for 10 minutes.

Montage and finishing

1. Use a 20cm diameter dessert ring and line it with a 6cm rhodoïd strip; place the circle on a pedestal or tray.
2. Slice the sponge in half horizontally, creating two slim discs of cake. Cut it as straight as possible as it will affect the cake’s presentation.
3. Place the 1st disc of sponge cake in the 20cm cake ring and pour generously pelargonium syrup over it.
4. Cut ten strawberries in half and place them side by side against the rhodoïd strip.
5. Pour the rose diplomat cream over the strawberries and then over the rhodoïd and over the soaked sponge cake (thin layer).
6. Cut a few strawberries into “brunoise” and place them on the cream in the center, then cover again with diplomat cream.
7. Place the other disc of sponge on top, with the cut side uppermost, so it has a flat top. Brush with the remaining syrup. Gently press the top down firmly.
8. Pour the diplomat cream over the sponge cake. Put in the fridge for at least one hour.
9. Take out of the fridge, remove the ring and decorate with the Swiss meringue and the rest of strawberries.