PREPARATION

Preheat oven to 200°C. In the bowl of a food processor, work the softened butter and sugar until the mixture is pale and creamy either. Add flour and knead until well mixed.

Then incorporate the eggs one by one. Whisk well until the dough is smooth and airy. Line a baking sheet with parchment paper and lightly grease. Roll out the dough then across the plate and bake in the preheated oven for about 12 minutes (adjust depending on the thickness). Turn out immediately on a clean towel and remove the parchment paper.

STRAWBERRY JELLY

Soak the gelatine in cold water. Puree the strawberries and put them in a small saucepan. Add sugar, lemon juice and hot water and heat until the sugar has dissolved. Add the soaked gelatine and dissolve them n the puree completely. Allow it to cool, pour into the prepared form which is smaller than diameter of the cake and allow to solidify.

LIGHT TAHITI VANILLA CREAM

Soak the gelatine in a bowl of cold water for 5 minutes.

Meanwhile, heat the milk with the butter and vanilla pod open. In another bowl lightly whisk together the egg yolks with the sugar, flour and vanilla powder. When the milk starts to boil, pour it over whisking together the egg yolk mixture and cook a little. Add the soaked gelatine and leave to cool.

Meanwhile, beat the cream until stiff but not too hard. Add the cream to the cooled vanilla cream.

COMPOSITION OF THE CAKE

Line the sides of the cake pan with plastic wrap. Place the pie crust in the form and put in the bottom a layer of vanilla cream into 1 cm thick. Take the solidified strawberry jelly from the mould and place it in the middle of the cream. Pour the rest of the vanilla cream on the cake jelly place for at least an hour in the freezer (so it will be easier to process more than the cake at room temperature). After an hour, take the cake out of the freezer and spray the surface with red coloured cocoa butter.

Finish the cake with desired decorations and place them for at least two hours in the refrigerator.